Sourdough Discard Taco Pizza

Sourdough Discard Taco Pizza

“Growing up in Iowa, there was no pizza like Happy Joe's Taco. Now I can recreate this great taste at home!”

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We love making discard pizza! And making taco pizza is even more fun. My favorite part of the Happy Joe's taco pizza growing up were the crushed chips on the top. Now, years later, it's still my favorite part. We make a small pizza so we can consume it in one meal. It's never as good left over. If I were to make this in a larger pan and not have company to help eat it, I would only put the chips on half. They will get soggy when leftover. The next day, you could warm it in the oven, air fryer or toaster oven and put fresh chips on it then.

Prep Time: 15 minutes

Cook Time: 30 min

Servings: 2-4 servings depending on the size of your cast iron pan

Ingredients

• 1-2 cups sourdough discard for the crust

• ¼ cup Marinara or Pizza Sauce

• ¼ cup Mateo's Salsa

• 2 links Chorizo sausage, removed from the casing and browned

• ¼ cup tomatoes, diced

• 6-8 black olives, sliced

• 3 sweet peppers, sliced

• 1 jalapeño pepper, diced

• 1-2 cups Cheddar cheese, grated

• 1-2 handfuls tortilla chips, crushed

• 1 avocado, mashed & mixed with a touch of salsa (to make a guacamole)

• Sour Cream, for topping

• Chipotle Bitchin' Sauce, for topping

Preparation Steps

Preheat a large cast iron pan to 450ºF. Remove the pan from the oven and pour in about 2 Tbsp olive oil. Spread the oil evenly by turning the pan.

If your discard is thick, you can thin it with water to a pancake batter consistency (If you didn't set your discard out to warm up, it will be thicker and will pour more slowly.) Use a little water at a time until it gets to be like pourable pancake batter.

Season 1-2 cups of discard with a small amount of salt and granulated garlic. Pour the seasoned discard into the bottom of the hot cast iron pan until the discard is about 1/4" thick. (For a 10" cast iron pan this will be about 1 cup of discard. For a larger pan, use more.) Turn the pan to coat the bottom. If you prefer, you can just shake the seasonings over the discard in the pan instead of mixing them in with the discard ahead of time. You can use a rubber scraper or silicone brush if necessary to spread the discard evenly over the bottom of the pan.

Return the pan to the oven and bake it about 10 minutes (may be shorter or longer, depending on your oven and environment). Flip the crust and bake another 10 minutes. Remove from the oven, keeping the crust in the pan.

While the crust is cooking, brown the Chorizo sausage, dice the tomatoes and slice the peppers. Grate your cheese, make your guacamole and crush your chips. I would also mix the marinara and salsa for the sauce. (You can use more of any of these ingredients as you choose.)

Once you've pre-baked the crust (10 minutes each side), top with the Marinara/Salsa sauce mix. Sprinkle the browned Chorizo over the sauce. Top with the diced tomatoes, black olives, sweet peppers, jalepeño and Cheddar cheese. Bake about 5 minutes. Top with the crushed chips and bake an additional 3 minutes.

Cut the pizza into serving size slices and top with guacamole, sour cream and Chipotle Bitchin' Sauce as desired.

NOTE: Feel free to vary the toppings as you desire, but the chips are a must!

*This is a Sourdough Living original recipe.

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