Sourdough Upgrade (discard) cast iron pizza

With my newfound love of Einkorn sourdough comes the joys of discard. I have a jar in the fridge and every time I saw the labeled name I just didn’t love it. So I renamed my discard to Upgrade. It literally makes my inner self so happy every time I look in the fridge now. So simple and such a good energetic shift. I’m sure it has got to change the overall frequency of the Upgrade a million percent.

I have made Upgrade pizza a few times but my most recent recipe was by far my favorite. Of course you can add or subtract whatever you wish but this makes a damn good pizza.

Upgrade cast iron pizza

  • 1-1 1/2c Upgrade ( mine is very fluid so you might need to add a little water
  • 1/4 c ghee
  • 1/2 tsp dried oregano
  • 2-3 T lard
  • 2-3 T olive oil
  • 1/2 tsp garlic salt (mine is from Cromwell’s)
  • Pasta sauce
  • Shaved Romano cheese
  • Mushrooms pickled & sliced
  • Capers
  • Salami
  • Fresh mozzarella sliced
  • Onions sliced
  • 3-4 T parmigiana

Heat a cast iron pan in oven at 400° for 20-30 min. Mix Upgrade, ghee, oregano and garlic salt in a bowl. Put lard in hot cast iron pan and swirl around. Pour Upgrade mixture into hot cast iron pan swirling around on edges until it sticks and starts to cook. Drizzle with olive oil. Place in oven for a few minutes to get firmed up a bit.

Remove from oven adding pasta sauce( I like homemade chunky & spicy sauce) to pizza then place whatever toppings you are loving on top. I add the Romano right after the sauce then I put parmigiana and onions on top so they cook the most everything else is in the middle. Place in the oven until it looks melted and cooked well.

Turn out on a wood cutting board after it cools for a few minutes. Cut and enjoy.

Love & Lard, C

Find me at the office on Tuesdays and Fridays and off raising wild and wonderful kids the rest of the week. Message me at 757 577-2261 or @barefootchiro

About Barefootchiro

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