Preheat your oven to 450°F (232°C). A hot oven is key to getting that crispy bottom crust that makes these mini pizzas irresistible.

Grease your muffin tin generously. Pour a small amount of olive oil (about ½ teaspoon) into each muffin cup. Use a pastry brush or paper towel to spread it along the bottom and sides. This not only prevents sticking but also helps the edges crisp up beautifully.

Add the sourdough discard. Spoon in just enough discard to thinly coat the bottom of each muffin cup. Don’t overfill—you’re not making muffins. A thin, even layer is all you need for the crust to bake up nicely.(Insert first image here: raw discard in muffin tin)

Bake for 10 minutes. Place the muffin tin in the oven and set a timer. About halfway through, rotate the pan to ensure the pizzas cook evenly. You’re looking for the edges to turn golden and slightly puff up.

Remove the tin from the oven. Carefully add a spoonful of pizza sauce over each baked discard base. Use the back of a spoon to spread it lightly.

Add cheese and toppings. Sprinkle each mini pizza with shredded mozzarella and any toppings you like. Add a pinch of garlic salt and a sprinkle of Italian seasoning if using.

Return to the oven. Bake for another 5–10 minutes, until the cheese is melted and bubbling and the edges are a deep golden brown.(Insert second image here: finished mini pizzas with melted cheese)

Cool slightly and serve. Let the pizzas cool in the pan for 2–3 minutes, then use a small spoon to lift them out. Serve warm.

Use a metal muffin tin for the best results. Silicone molds won’t brown the bottoms as well, and glass may not crisp as evenly.

Don’t skip the oil. It’s what gives the crust its signature crispiness. Olive oil also adds flavor.

Bake the base first. This is key. If you add the sauce and cheese too soon, the bottom won’t crisp up and may become soggy.

Watch the bake time. Ovens vary, so check often during the second bake. You’re looking for bubbly cheese and slightly caramelized edges.