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Sourdough Pizza Bites
Muffin-pan bites layered with sourdough discard, pizza sauce, mozzarella, and pepperoni — a fast, flexible lunch that also reheats beautifully.
- Total time
- About 35 min
- Yield
- 8 pizza bites
- Starter
- Mature discard
- Heat
- 425°F / 218°C, then 400°F / 204°C
Ingredients
Sourdough Base
- As needed avocado-oil spray or neutral cooking spray
- 1 1/2 cups mature sourdough starter or discard
Pizza Toppings
- 1/3 cup pizza sauce, plus more if desired
- As needed shredded mozzarella
- As needed diced pepperoni
Method
Par-Bake the Bases10 minutes
- Preheat the oven to 425°F. Lightly coat 8 wells of a 12-cup metal muffin pan with cooking spray.
- Spoon 3 Tbsp sourdough starter or discard into each prepared cup.
- Bake the starter-only bases at 425°F for 10 minutes, until their surfaces are set.
Top & Finish10 minutes
- Carefully remove the pan and reduce the oven temperature to 400°F.
- Add about 2 tsp pizza sauce to each par-baked base, using a little more if you prefer.
- Top each bite with a small handful of mozzarella, then sprinkle with diced pepperoni.
- Return the pan to the oven and bake at 400°F for 10 minutes, until the cheese is melted and lightly browned and the bases are cooked through.
- Rest in the pan for 2 to 3 minutes. Loosen the edges, carefully lift out the bites, and serve warm.
Helpful Notes
My saved note:
Savory & Snacks - Mature discard
Sourdough Pizza Bites
Muffin-pan bites layered with sourdough discard, pizza sauce, mozzarella, and pepperoni — a fast, flexible lunch that also reheats beautifully.
- Total time
- About 35 min
- Hands-on
- About 10 min
- Yield
- 8 pizza bites
- Starter
- Mature discard
- Difficulty
- Beginner
- Heat
- 425°F / 218°C, then 400°F / 204°C
- Pan or vessel
- 12-cup metal muffin pan (8 wells)
Gather first
Ingredients
Ingredients
Sourdough Base
- As needed avocado-oil spray or neutral cooking spray
- 1 1/2 cups mature sourdough starter or discard
Pizza Toppings
- 1/3 cup pizza sauce, plus more if desired
- As needed shredded mozzarella
- As needed diced pepperoni
Method
Step by step
Part 1
Par-Bake the Bases
- Preheat the oven to 425°F. Lightly coat 8 wells of a 12-cup metal muffin pan with cooking spray.
- Spoon 3 Tbsp sourdough starter or discard into each prepared cup.
- Bake the starter-only bases at 425°F for 10 minutes, until their surfaces are set.
Part 2
Top & Finish
- Carefully remove the pan and reduce the oven temperature to 400°F.
- Add about 2 tsp pizza sauce to each par-baked base, using a little more if you prefer.
- Top each bite with a small handful of mozzarella, then sprinkle with diced pepperoni.
- Return the pan to the oven and bake at 400°F for 10 minutes, until the cheese is melted and lightly browned and the bases are cooked through.
- Rest in the pan for 2 to 3 minutes. Loosen the edges, carefully lift out the bites, and serve warm.
Set a check timer
Part 3
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Cheese melted and lightly browned; sourdough base set around the edges
Storage
Cool completely, then refrigerate airtight for up to 3 days or freeze.
Reheat or serve
Warm at 350°F / 177°C until hot throughout and the edges are crisp.
Keep Baking
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