Mini sourdough discard pizza topped with a tomato/garlic/red wine caramelized shallot sauce, as well as Romano and Burrata!
INGREDIENTS:
DOUGH:
- 25g sourdough starter discard
- 75g warm water
- 112g bread flour or 00 pizza flour or AP flour
- 6g kosher salt
- drizzle of olive oil
TOPPINGS:
- olive oil
- 1 shallot, sliced thin
- salt & pepper
- red pepper flakes
- 1 garlic glove sliced thin
- handful or 2 cherry tomatoes cut in halves/fourths
- red wine
- optional: spoonful of anchovy oil & a dime size scoop of veg bouillon
- Burrata
- Romano
The Artist's Appetite 