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Whether you are celebrating something like the 4th of July, or it’s berry season and you want to make a sweet treat. This is the perfect recipe to use up that leftover sourdough discard that doesn’t take a lot of time (unless you want the dough to bulk ferment), and it packed with summer flavor!!
What is Sourdough Discard?
When you feed your sourdough starter, there may be a little bit of the initial “hungry” mix left over. This could be a little, or it could be a lot depending on your last feeding and how much bubbly start you intended to make.
I don’t mind making a lot of start in order to get the discard afterwards, because I honestly love making recipes with the discard. They are usually a lot easier and straightforward. If you have a smaller start, and don’t have a lot you are taking off the top before a feed, just have a separate jar to add to and store your discard in. Just remember to use this within a couple weeks.
Can I Still Get the Benefits of Sourdough With This Recipe?
The really nice thing about sourdough discard is you can either have the benefit of getting a recipe done quickly, or you can take the time to let your recipe do a bulk ferment. I personally don’t have a sensitive stomach to gluten, so I usually take the quick benefit over the fermentation benefit when it comes to discard recipes.
If you ever want to allow for that fermentation process to happen in this discard recipe, simply pop your dough in the fridge to bulk ferment overnight.
Ingredients Needed
Sugar Cookie Base
1 c unsalted butter (room temperature)
1 c cane sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
1/4 c sourdough discard
2 3/4 c unbleached all purpose baking flour
½ tsp salt
Frosting & Toppings
16 oz Cream Cheese
3 c Powdered Sugar
8 tbsps unsalted butter
¼ tsp Salt
2 tsp Vanilla Extract
Berries and Fruit of Choice
Materials Needed
Baking Sheet (I like this circular pizza one for things like this)
Instructions
Cookie Base:
First, cream the butter and sugar together until it is well combined. This should take about 2-3 minutes.
Now add your eggs, vanilla extract, almond extract into the butter and sugar mixture. Using your mixer, combine these ingredients. (Note: Only mix for a minute or less as we don’t want to mix the eggs for too long).
Finally, add your sourdough discard, the first cup of flour, and baking powder. (To prevent from having to use another bowl I just add the dry ingredients to the top of my mixture and give that a quick mix together, before mixing it with the wet ingredients below).
Continue adding the flour ½ cup at a time, until all flour is added to the mixture.
Place dough in the refrigerator to cool for at least 2 hours (pssst, this is where you would leave it overnight if you wanted a more bulk fermented result).
Preheat Oven to 350 degrees fahrenheit
Remove cookie dough from the fridge and divide into 2.
*Roll out either half of the dough on your desired baking sheet until it is circular and about ½ in. thick.
*You can stop there, or I like to add a little fancy look to the crust by rolling the very ends over just a little. Then, make a pattern by squishing it down with a fork.
Bake for 12-14 minutes.
Remove from the oven, and let cool on the baking sheet.
Cream Cheese Frosting
In a mixing bowl, combine room temperature cream cheese and butter, beat until smooth.
Add powdered sugar, salt, and vanilla. Mix until combined.
Top and design with your desired fruit. I went for a 4th of July look, but the possibilities are endless.
**ProTips
Before rolling out your dough, grease your rolling pin with spray oil so that the rolling pin doesn’t stick to your beautiful cookie dough
Simple Sourdough Discard Fruit Pizza
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Rolling Pin
Ingredients
Sugar Cookie Base
- 1 c unsalted butter room temperature
- 1 c cane sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ c sourdough discard
- 2 ¾ c unbleached all purpose baking flour
- ½ tsp salt
Frosting & Toppings
- 8 oz Cream Cheese
- 1 ½ c Powdered Sugar
- 4 tbsps unsalted butter
- ¼ tsp Salt
- 1 tsp Vanilla Extract
- Berries and Fruit of Choice
Instructions
Cookie Base:
- First, cream the butter and sugar together until it is well combined. This should take about 2-3 minutes.
- Now add your eggs, vanilla extract, almond extract into the butter and sugar mixture. Using your mixer, combine these ingredients. (Note: Only mix for a minute or less as we don’t want to mix the eggs for too long).
- Finally, add your sourdough discard, the first cup of flour, and baking powder. (To prevent from having to use another bowl I just add the dry ingredients to the top of my mixture and give that a quick mix together, before mixing it with the wet ingredients below).
- Continue adding the flour ½ cup at a time, until all flour is added to the mixture.
- Place dough in the refrigerator to cool for at least 2 hours (pssst, this is where you would leave it overnight if you wanted a more bulk fermented result).
- Preheat Oven to 350 degrees fahrenheit
- Remove cookie dough from the fridge and divide into 2.
- *Roll out either half of the dough on your desired baking sheet until it is circular and about ½ in. thick.
- *You can stop there, or I like to add a little fancy look to the crust by rolling the very ends over just a little. Then, make a pattern by squishing it down with a fork.
- Bake for 12-14 minutes.
- Remove from the oven, and let cool on the baking sheet.
Cream Cheese Frosting
- In a mixing bowl, combine room temperature cream cheese and butter, beat until smooth.
- Add powdered sugar, salt, and vanilla. Mix until combined.
- Top and design with your desired fruit. I went for a 4th of July look, but the possibilities are endless.
The fork can also stick to the dough when you are creating the fancy crust, so just spray that with your preferred spray oil and you will be able to design your crust with no sticking.
