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The easiest sourdough flatbread with delicata squash, almond ricotta, and pesto


I've been toying around for a while with the idea of making a really simple pizza crust with just sourdough starter in a stove preheated cast iron skillet, finished in the oven. Of course, when I googled it, other people have done similar things. I played around with some techniques and was amazed by the final result - not overwhelmingly sour, fluffy and bubbly, but still with a crisp bottom that held its shape (no floppy pizza). Add some of my favorite toppings and we have pizza night.


I particularly love this as dinner for one, since it's as simple as ladle into the skillet, top, and bake. No making or even shaping the dough. I think it works best to feed your sourdough starter a few hours before, then use the fed starter. Fed starter is a little bit less sour, and being at room temperature means it will spread onto the pan easily.


Ingredients:

1 delicata squash, peeled, scooped, and sliced into 1/2 inch half rings (one squash should be enough for 2-3 pizzas)

2 tbsp neutral oil, divided

1/4 tsp salt + ground pepper to taste

6 oz sourdough starter (fed, at room temperature) per pizza

Pesto

Almond ricotta

  1. Preheat your oven to 450 F. Place your chopped up delicata squash in a pan, and coat with 1 tbsp oil, salt, and pepper. Use your hands to rub the oil and seasoning all over the squash.

  2. Bake the squash at 450 for 30 minutes, until golden brown and very tender. Leave your oven on.

  3. Heat a cast iron skillet on your stove over medium heat with 1 tbsp oil for at least 5 minutes, until fully preheated.

  4. Ladle 6 oz of sourdough starter onto the pan and immediately spread into a round pizza shape, about the thickness of a pancake. The starter will start to cook immediately, so spread it out gently and right away.

  5. Place the sliced squash all over the pizza, as desired.

  6. After about 3 minutes, when the sourdough starter has set and started to cook through, move the pan into the hot oven. Finish the flatbread for about 12 minutes, until completely cooked and crisp on the bottom. The flatbread should come away from the pan extremely easily.

  7. Dollop on some almond ricotta and drizzle pesto over the flatbread. Slice and enjoy!




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