– sourdough discard – olive oil – barbecue sauce – chicken
Place a cast iron skillet on the stovetop over high heat, or preheat it in a 450°F (230°C) oven for a few minutes. Once the skillet is hot, drizzle in about 1 tablespoon of olive oil.
Swirl it around so most of the surface is coated. Carefully pour the sourdough discard into the skillet.
Start with a small amount, then add more if needed. Use a spatula or wooden spoon to quickly spread it into a thin, even layer across the bottom and slightly up the sides of the skillet.
Let the base cook for about 2 minutes. It’s ready to flip or move when the bottom sets and can lift away from the pan easily.
Once the crust releases easily, transfer it to a parchment-lined baking sheet.