Mediterranean 10-Minute Skillet Pizza with Sourdough Discard
This quick skillet pizza is one of the easiest ways to use sourdough discard when you want something fast and satisfying. The base cooks in minutes and tastes a little tangy from the discard, almost like a thin pan-fried flatbread. You don’t need yeast, kneading or rising time. Just mix, pour, cook and top it. The result is a crisp bottom, soft center and a Mediterranean touch from the herbs and toppings. It’s perfect for a quick lunch, a late-night snack or a simple dinner when you don’t want to turn on the oven.
Time
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients
1 cup sourdough discard (unfed)
1 tbsp olive oil (plus more for the skillet)
1/2 tsp Italian seasoning
1/4 tsp garlic powder
Pinch of salt
Toppings (choose your favorites)
1/4 cup pizza sauce
1/2 cup shredded mozzarella
Pepperoni, olives, fresh basil or anything you like
Instructions
Heat the skillet.
Place a nonstick or cast-iron skillet over medium heat and add a small drizzle of olive oil.
Mix the base.
Combine the sourdough discard, olive oil, Italian seasoning, garlic powder and salt. Stir until smooth.
Pour the batter into the skillet.
Spread it gently with the back of a spoon to form a round pizza base.
Cook the bottom.
Let it cook for 2–3 minutes until the edges look set and the bottom turns lightly golden.
Flip carefully.
Slide a spatula under the base and flip it to cook the other side for 1–2 minutes.
Add the sauce.
Spread the pizza sauce over the cooked side.
Add cheese.
Sprinkle mozzarella evenly over the sauce.
Add your toppings.
Add pepperoni, olives or anything you prefer.
Cover to melt.
Lower the heat, cover the skillet with a lid and cook for 1–2 minutes until the cheese melts.
Serve.
Slide the pizza out of the skillet and add fresh basil before serving.
Tips
Use a cast-iron skillet for the crispest bottom.
Don’t rush the first cook; it helps set the base.
If the discard is very thick, thin it with a teaspoon of water.
For a crisper crust, cook uncovered for an extra minute.
Covering the pizza helps melt cheese quickly without burning the bottom.
Keep heat at medium to avoid a scorched base.
You can make two smaller pizzas instead of one large one.
Add a little parmesan for extra flavor.
If using fresh veggies, slice them thin so they cook fast.
Finish with olive oil or chili flakes for extra flavor.
Variations
Mediterranean veggie: Add roasted peppers, olives and feta.
Margherita: Use fresh mozzarella, basil and a drizzle of olive oil.
Pesto base: Skip pizza sauce and use basil pesto.
Garlic butter: Brush the base with garlic butter before sauce.
Spicy chicken: Add cooked chicken with chili flakes.
Greek-style: Add tomatoes, red onion and oregano.
Breakfast pizza: Add a fried egg on top after cooking.
Four cheese: Use mozzarella, parmesan, ricotta and feta.
Tuna and olive: A Mediterranean classic for quick meals.
No-sauce version: Brush with olive oil and add herbs and cheese only.
Q&A
Can I make this without sourdough discard?
Yes. Replace it with 1 cup of pancake-thick batter (flour, water and a little oil).
Why does my base stick?
Use more oil or a nonstick skillet. Cast-iron must be well-seasoned.
Can I make it larger?
It’s better to keep it skillet-sized so it cooks through evenly.
Can I use gluten-free discard?
Yes. It cooks the same way.
Can I bake it in the oven?
Yes. Bake at 425°F (220°C) for 8–10 minutes after par-cooking the base in a skillet.
Why is it soggy?
The heat may be too low or the sauce too wet. Cook the base longer before flipping.
Can I store leftovers?
Keep them in the fridge for up to two days and reheat in a skillet.
Can I add raw meat?
Cook meat first. The pizza only cooks for a few minutes.
Can I double the recipe?
Yes. Make multiple small pizzas instead of one thick one.
Can I make it dairy-free?
Use dairy-free cheese or skip cheese and add olives and herbs.
Nutrition
(Approx. per pizza)
Calories: ~430
Protein: 18 g
Fat: 22 g
Carbs: 38 g
Sodium: ~520 mg
Conclusion
This 10-minute skillet pizza is one of the quickest ways to turn sourdough discard into something warm and comforting. The base is light, crisp and slightly tangy, and the toppings can be as simple or creative as you like. It’s a flexible recipe that works for busy days, small kitchens and anyone who wants pizza without waiting for dough to rise. You can keep it classic, make it Mediterranean or use whatever you have in the fridge. It’s fast, easy and great for single-serve meals or doubling for the family.