This is my go to 20 min dinner! Have lots of discard on hand? I gotchu boo. 😘 This discard pizza is so simple to make. Turn your oven onto 425F/218C and stick a cast iron skillet (mine is a 9-10”) in the oven to preheat. Prep your toppings. I already had sliced mozzarella, uncured pepperoni, sliced heirloom tomatoes, fresh basil and hot honey (@savannahbeeco is my fave), When the oven is preheated, pull out your cast iron pan, drizzle with some extra virgin olive oil and brush around to coat the sides. Plop 1-1.5 cups (200-300g) of unfed started, aka “discard” into the hot pan. QUICKLY, smooth discard around the pan and up the sides a little. You want it to be around 1/4-1/2” thick. Drizzle some more EVOO and sprinkle salt and some Italian herbs, if desired. Stick back in the oven to par bake for 10 mins. Remove from oven, top with a few spoonfuls of your favorite tomato/pizza sauce. Add the cheese and other toppings (I put the heirloom tomatoes, basil, and hot honey on after it’s cooked) and bake another 10-15 mins until golden brown and the cheese is nice and bubbly. Let sit in the pan for a good 5 mins before removing and slicing with a pizza cutter. ENJOY!! This is why we don’t throw away discard in our house. It’s liquid gold!!! Follow @sourdoughsparrow for more sourdough tips, tricks, and recipes 🫶🏻. . . #discardrecipes #sourdoughdiscard #sourdoughforbeginners