My sourdough starter is nine months old. During the week, it lives in the fridge, but on Thursday nights I move the jar to the counter so I can feed the goo twice to revitalize it so that the natural yeast can leaven the crust on our Friday night pizza. I won’t bore you with the...
- 1 large egg
- ¼ cup Pompeian Organic Olive Oil, plus more for the pan
- ½ teaspoon sea salt
- 2 scallions, white and green parts thinly sliced and separated