This simple, delicious, and zesty pizza will be your go to for the warmer months! It is so simple to make, and all of the flavors come together perfectly on top of a 2-ingredient crispy crust! It’s also a very versatile recipe so you can really make it whenever and whatever you want.
❤️ Why You’ll Love Sourdough Discard Spring Pizza
The best part about this pizza is the crust, because I use it for all kinds of pizzas! Breakfast pizza, breakfast quiche, spring pizza, margherita pizza, and white pizza. This crust is simple, versatile, and sure to become a staple in your home for all future pizza nights!
🍲 Ingredients
Sourdough discard – fully hydrated, unfed sourdough discard that is thin and “runny” works best for the crust.
Olive oil – If a recipe only has a couple of ingredients, it’s good to have good quality ingredients. So, use a good olive oil!
Toppings – Arugula, lemon juice, burrata cheese, and sliced prosciutto.
👩🍳 How to Make Sourdough Discard Spring Pizza
- Preheat a large cast iron at 450 degrees for at least 10 minutes.
- Drizzle one tablespoon of oil in the pan and spread it around with a dish towel so your pan is evenly coated.
- Pour one cup of sourdough discard into your PIPING hot pan and spread it around immediately because it cooks fast.
- Once your discard is in an even layer, drizzle a touch more olive oil and sprinkle with salt and pepper.
- Bake at 450 for 5 minutes.
Toppings
- While your crust is cooking, mix together your dressing by shaking olive oil, lemon juice and honey in a mason jar until fully combined.
- When your crust is out, drizzle half of your dressing on the bottom of the crust. Place your sliced prosciutto, and 2 torn balls of burrata cheese evenly on the crust. Bake for 3 – 4 minutes.
- Dress your arugula with the remaining dressing and top your pizza with the fresh arugula and some thinly sliced lemons for color.
- Slice, serve and enjoy!!
🪄 Tips and Tricks
- My number one tip for this sourdough discard pizza crust is to make sure that your sourdough discard is FULLY hydrated with no bubbles. The thinner and “runnier” your starter is, the easier it will be to spread.
- Make sure your cast iron pan is PIPING hot; this will ensure that your crust will not stick to the pan while it’s baking.
- Drizzle your olive oil before pouring your crust into the pan, but if there is too much olive oil it will curdle together. Use a kitchen towel to wipe the remaining oil away from the pan so there is a very thin and even layer for your crust to cook on.
🗒 Variations
There are so many ways to use this crust, or adjust your toppings! Our favorite way to use this crust is for a breakfast pizza with eggs, sausage and cheese. But it’s also super simple for quiche!
Ranch crackers are also a really easy way to use a big amount of sourdough discard in a simple way!
- Sourdough Discard Quiche – Acts Of Sourdough
- Sourdough Focaccia Pizza – Acts Of Sourdough
- Sourdough Ranch Crackers – Acts Of Sourdough
🗒 Substitutions
Sauce Substitutions
- Pesto: Swap traditional tomato sauce with basil or arugula pesto for a fresh flavor.
- Olive Oil and Garlic: A drizzle of olive oil with minced garlic for a lighter option.
- White Sauce: A cream or ricotta-based sauce can complement spring veggies well.
- Balsamic Reduction: A drizzle of balsamic glaze adds sweetness and brightness.
Cheese Substitutions
- Fresh Mozzarella: Use fresh mozzarella slices for a creamier texture.
- Goat Cheese: Soft goat cheese adds tanginess and pairs well with spring vegetables.
- Ricotta: Dollops of ricotta can add creaminess and balance out flavors.
- Vegan Cheese: For a dairy-free option, try almond or cashew-based cheeses.
Topping Substitutions
- Asparagus: Lightly blanched asparagus spears for a spring crunch.
- Artichokes: Marinated or roasted artichoke hearts add a unique flavor.
- Arugula: Use fresh arugula as a topping after baking for a peppery finish.
- Peas: Fresh or snap peas can add a pop of sweetness and color.
- Radishes: Thinly sliced radishes for a crunchy, peppery bite.
- Fennel: Thinly sliced fennel for a subtle anise flavor.
- Zucchini: Grilled or sautéed zucchini as a light topping option.
- Cherry Tomatoes: Fresh or roasted cherry tomatoes for a juicy burst.
🗒 Best served with
This Spring Pizza is the perfect choice for a delicious and simple spring or summer brunch. With fresh, seasonal ingredients, it’s light yet satisfying. Pair it with protein and some seasonal fruit for a well-rounded meal that’s both flavorful and nutritious. Ideal for a sunny day or casual gathering, this pizza celebrates the vibrant flavors of the season!
- Grilled Chicken – Lightly seasoned or marinated, perfect for adding heartiness.
- Seared Salmon – Adds rich flavor and healthy fats.
- Feta Cheese – Crumbled for a salty contrast to sweet spring vegetables.
- Chickpeas – Roasted or tossed for added protein and texture.
- Hard-Boiled Eggs – Sliced or quartered for a classic touch.
👝 How to Store Leftovers
Store your leftover spring pizza in an airtight container in the fridge for up to 3 days. This easy storage tip helps keep your pizza fresh and ready to enjoy later, making it perfect for meal prep or saving leftovers. Simply reheat for a quick and tasty meal anytime!
🤔 Common Questions
Make sure your crust is cooked well before adding your dressing and toppings. The crust will be soggier if it’s undercooked, rather than from the toppings themselves.
Make sure your pan is piping hot to ensure no sticking! Preheat it for at least 20 minutes and use 1 tablespoon of olive oil.
Sourdough Discard Spring Pizza
Equipment
- Large Cast Iron
- measuring cup
- Pizza Cutter
Ingredients
Crust
- 1 cup unfed sourdough discard
- 1 tbs olive oil
Toppings
- 1 tsp salt
- 1 tsp pepper
- 2 – 3 balls burrata cheese
- 5 – 6 slices prosciutto
- 1 cup baby arugula
Dressing
- 1 cup olive oil
- 2 tbs lemon juice
- 1 tbs honey
Instructions
- Preheat a large cast iron at 450 degrees for at least 10 minutes.
- Drizzle one tablespoon of olive oil in the pan and spread it around with a dish towel so your pan is evenly coated.
- Pour one cup of sourdough discard into your PIPING hot pan and spread it around immediately because it cooks fast.
- Once your discard is in an even layer, drizzle a touch more olive oil and sprinkle your salt and pepper.
- Bake at 450 for 5 minutes.
Toppings
- While your crust is cooking, mix together your dressing by shaking olive oil, lemon juice and honey in a mason jar until fully combined.
- When your crust is out, drizzle half of your dressing on the bottom of the crust. Place your sliced prosciutto, and 2 torn balls of burrata cheese evenly on the crust. Bake for 3 – 4 minutes.
- Dress your arugula with the remaining dressing and top your pizza with the fresh arugula and some thinly sliced lemons for color.
- Slice, serve and enjoy!!
Notes
Nutrition
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Question – are you putting the cast iron pan in the oven for 5 minutes or just cooking it in the pan for 5 minutes?