top of page
Search

Let's Try It: F.O.B.'s Sourdough Pizza Crust + Pizza Recipe

  • Writer: Hannah Cameron
    Hannah Cameron
  • Jul 24, 2020
  • 5 min read

My my my, has it been hot. And, I mean hot. And the thing is, I LOVE THE HEAT!


Sorry for the two incorrect usages of "and".


Because of this heat, my usual love for cooking has significantly diminished and eating out has become my family's status quo. However, eating out can only be done for so long, until you realize... IT'S TIME TO STOP.


That's where this recipe came in (now, I did try it before, but this is the first time I'm sharing it on the blog) and if you know anything about me (don't worry, you'll learn more about me), I really like Farmhouse on Boone's recipes. They are simple, so nutritious, and full of fermented grains. Baby Joy (our family sourdough starter) was born over seven months ago, thanks to MY MOMMA, who introduced me to Lisa (Farmhouse on Boone creator). Ever since, many of her meals have been tried, tested, and family-approved to be staples in our home. I just want to let you guys know, Lisa's recipes aren't the only ones that we'll try, there will be more bloggers/cookbook writers that we'll do; life is too amazing to not try the plethora of recipes out there.


Are you ready?


Alright, let's try it!


According to the blog post for the pizza crust recipe, I had to feed my starter first. Now, when my precious Baby Joy was a newborn, I had her in a slim, kind of tall glass jar. She is now older and I placed her in a big glass jar, which is so much better. We have a great amount of starter and when I want to make a couple or several sourdough recipes in one day, I can.


I fed her mid-morning at 10 something, and used her at 1 or 2 p.m., I believe. She had bubbles, which is a great sign that some probiotic, fermenting action is taking place! It's important to give your sourdough starter enough time to eat, so the phytic acid can be broken down that's found in the grain. I usually let mine eat for around 5 hours and up, but we needed lunch, so I let mine eat quickly. If you'd like a post on how I feed my sourdough starter, please let me know!


While Baby Joy was indulging on her flour, I took out some farm-fresh sage sausage patties from the freezer and placed them in the fridge while I tackled some other things, then I took them out of the fridge and soaked the package in some water, so they could defrost quicker.


While they were defrosting (I don't know if I did it in this order, but it's just a brief overview), I set my oven on the high broil setting and let it preheat. I washed off some heirloom

tomatoes, dried them off, and sliced them, placing them on top of an aluminum-lined pan. I also took some garlic cloves (with the white, thin paper peeled- leave rest of skin on) and chopped the ends off, placing them with the tomatoes. I drizzled them with grapeseed oil, a sprinkle of salt and pepper, garlic powder, and Italian seasoning. When the oven was ready to go, I placed them in for 10 minutes (not longer than that, because they'll have to cook again). When the tomatoes and garlic were done, I placed them on a plate and turned off the broil setting, preheating the oven to 385 degrees. Below is a picture of my glorious tomatoes and garlic!

Once the meat was defrosted (didn't take too long, since it was hot in the house), I washed only how many I was going to use and placed the rest in the back of the fridge (the coldest part). I preheated my cast-iron pan on high heat and once hot, I added just enough grapeseed oil and then, my sausage patties. I turned down the heat to medium, while they were cooking and started to break up the patties into a good-size crumble. When they were done cooking with a nice brown finish, off to a paper towel lined plate they went, so the excess oil could be absorbed. I took out a tasty white cheddar cheese, I believe it was the sharp kind, so it could come to room temperature and be easier to slice.


At this point, I realized after the meat and tomatoes were finished cooking, that this recipe wasn't as simple or because I hadn't been cooking for awhile, what used to take me an hour was taking me 2. I also want to add, Lisa from F.O.B. has many cast-iron pans and I am using only 1, because that's what available. I made 2 pizzas, so I had to wait for one to cook, first on the stovetop, then in the oven for 5 minutes. So, if you want to make multiple pizza crusts, make sure you have more than 1 cast-iron pan. I did switch up my cooking time for the crusts in the oven, so I could have a softer crust.


I used the same pan I sauteed the sausage in for the pizza crusts. Because the pan was still hot from cooking the sausage, I then placed it in the oven to get even hotter (make sure to put some oil in pan to prevent burning). The pan has to be really hot for the pizza crusts. Once the pan was hot enough, I took out the oven and spooned my fed sourdough starter into the hot pan, spreading it around as I poured, so it was one, even, and kinda thin layer of starter. I drizzled it with light oil and added Italian seasoning. Then, back into the oven it went for 5 minutes. After 5 minutes, I let cool for like 2 minutes and placed on a baking sheet, big enough for two pizzas.


For the second pizza crust, I added my sourdough starter, turned the stovetop heat to low, and did the same thing as above.


I did add a filter to some pics to add some umph!

Like I said, PLEASE USE MORE THAN ONE CAST-IRON PAN! It takes way too long with one, so here I come cast-iron shop!


After the pizza crust were finished, I sliced the room temperature cheese. It was now assembly time!




I added my roasted tomatoes first with the addition of some non-roasted, then cheese, and then the sage

sausage. I drizzled with a little grapeseed oil and more Italian seasoning. Feel free to add different spices and herbs if you want! A tip my momma gave me was to dab some water around the crust to prevent burnt edges. #noburntedgesplease


I let my pizzas cook in the oven for 15-20 minutes at 385 degrees (I know, I know not the most ideal during these hot summer days, but cooking must be done)! After 15-20 minutes, take out your delicious pizzas and let cool for 5 minutes, if you can wait that long after this whole cooking process!!


I hope you guys enjoyed this Let's Try It and how-to kinda recipe!


All in all, I would rate this pizza crust with 7 stars out of 10, with 10 being the highest. It can be a simple recipe if you have multiple cast-iron pans. I would still continue having this for lunch on the days I have extra time to be in the kitchen due to all the added probiotics and health benefits.


If you tried this recipe, please let me know below!


God bless


Hannah


Tags:

Comentários

bottom of page