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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Sourdough Skillet Bread

 

No need to waste the sourdough starter you discard every time you feed your mother dough; it’s nutritious and highly digestible!  Tasty, tangy discarded sourdough starter is the star of these skillet flat breads, topped here with roasted mini peppers, cherry tomatoes and red onion. Salt- and oil-free,

made from whole rye, naturally fermented. Vary the veggie toppings as you like. Sourdough skillet breads make delicious appetizers, healthy snacks, or a light supper.

 

Prep time 30 minutes                 Cook time 30 minutes                        Makes two 9-10” pies

 

Ingredients

 

1 cup rye or rye/whole wheat sourdough starter

2-3 Tablespoons chopped chives (or other fresh tender herb like basil or parsley, chopped or cut chiffonade

1 red onion, peeled, halved and cut in ¼” slices

2 cups grape or cherry tomatoes, sliced in half

2 cups mini peppers, sliced in half and seeded

⅓ cup kalamata or similar olive, pitted and halved

2 Tablespoons capers

 

Directions

 

On a cookie sheet, lined with parchment, place peppers (cut side down) and tomatoes (cut side up). Roast on the middle rack at 375°F/190°C for about 30 minutes or until peppers and tomatoes have softened. Set aside.

 

Increase oven temp to 450°F/232°C and insert a baking stone if you have one.

 

Heat  a good quality nonstick pan (approved for oven use up to 450°F) or a seasoned skillet over medium heat for 5 minutes.

 

Dilute your sourdough starter with water to create an easily pourable batter that’s thicker than pancake batter. Stir in your herbs.

 

Pour in half the sourdough batter, swirling the pan to spread across the bottom of the skillet. Cook for a few minutes or until the bread is partially set.

 

Remove from heat and top with your veggies except olives and capers.

 

With a large nylon spatula, transfer pizza to your baking stone OR simply place skillet in oven. Bake for about 20 minutes or until crust is beginning to brown at the edges and veggies are toasted.

 

Remove and transfer to a rack or woven mat  and cover to keep warm.. Decorate with olives and capers. Repeat process using the rest of your batter.

 

Cut in wedges and serve warm. Enjoy!

Sourdough Skillet Breads