Sourdough Discard Pizza Recipe with Chicken and Veggies

Sourdough discard pizza with chicken broccoli and peppers recipe turns leftover starter into a delicious dinner that feels both practical and satisfying.

Nothing beats homemade pizza night when you know exactly what goes on top and can customize every bite to suit what sounds good.

The combination works beautifully for busy weeknights when you want something wholesome but still fun enough that everyone gets excited.

Using what might otherwise go to waste makes every slice taste just a little more rewarding.

This method works well for anyone who maintains a sourdough starter and looks for creative ways to use excess portions.

The flavors come together in a way that feels familiar yet fresh, proving that simple meals can still be memorable.

You won't believe how much personality leftover starter can add to pizza dough.

Give it a go next time you feed your starter and need something special for dinner.

Standout Features Of Sourdough Discard Pizza

• Versatile Leftovers: Using sourdough discard transforms extra starter into a delicious pizza crust, helping waste less and saving money on ingredients.
• Simple Ingredients: This recipe turns basic pantry staples and leftover chicken into a satisfying meal that feels like restaurant-quality comfort food for your whole family.
• One-Pan Wonder: The cast iron skillet method means minimal cleanup and maximum flavor, creating a crispy crust without complicated techniques that could intimidate home cooks.
• Balanced Nutrition: Packed with protein from chicken, vegetables like broccoli and red peppers, and a creamy sauce, this pizza delivers a complete meal in every slice.

Sourdough Discard Chicken Pizza Ingredient List

• Cooked Chicken (1 cup): Tender diced or shredded meat adds protein and satisfying texture to your pizza.
• Broccoli Florets (1 cup): Fresh green vegetable that brings a nutritious crunch to each slice.
• Red Bell Peppers (1/2 cup): Sweet and colorful peppers that brighten your pizza with vibrant flavor.
• Sliced Mushrooms: Earthy and meaty addition that complements other toppings.
• Black Olives: Salty garnish that adds depth and extra flavor complexity.

• Mozzarella Cheese (1 cup): Creamy, melty cheese that creates the perfect stretchy pizza topping.
• Alfredo Sauce (1/2 cup): Rich, smooth base that adds creamy richness to your pizza.
• Parmesan Cheese: Sharp, salty cheese that provides an extra flavor boost.

• Garlic-Infused Olive Oil (1 tablespoon): Aromatic oil that adds deep garlic flavor to your crust.
• Water (1/4 cup): Essential liquid to create the right batter consistency for your sourdough crust.
• Olive Oil: Helps create a crispy, golden pan surface for baking.

Prep Tools For This Recipe Sourdough Discard Pizza with Chicken

• Cast Iron Skillet (12-inch): A heavy-duty pan that creates an incredible crisp crust and helps distribute heat evenly across your pizza.
• Whisk: Perfect for blending your sourdough discard batter smoothly and eliminating any lumps.
• Offset Spatula: Helps you spread batter and toppings with precision and control across your pizza surface.
• Mixing Bowl (medium): Essential for combining your sourdough discard, water, and olive oil into a silky batter.
• Oven Mitts: Protects your hands from burning when handling the scorching hot skillet.
• Chef’s Knife: Needed for dicing chicken, broccoli, and red peppers into uniform pieces.
• Cutting Board: Provides a clean surface for chopping your pizza toppings.
• Pizza Cutter or Sharp Knife: Makes slicing your finished pizza clean and easy.

How to Bake One-Hour Sourdough Hamburger Buns

Good To Know Before Cooking Sourdough Discard Pizza with Chicken and Broccoli

• Heat a cast iron pan with oil in the oven to create a super crispy base that will make your pizza crust deliciously golden and crunchy.
• Whisk your sourdough discard with water and olive oil until the mixture flows like pancake batter, which ensures an even, smooth crust that cooks perfectly.
• Bake the crust for exactly 12 minutes until the edges turn golden and pull away from the pan sides, guaranteeing a firm foundation for your delectable toppings.
• Spread toppings evenly across the crust to ensure every bite has a balanced mix of chicken, broccoli, red peppers, and melty cheese.
• Let your pizza rest for 5 minutes after baking so the cheese sets slightly, making it easier to slice and serve beautiful, clean pieces.

Which Variations Suit Sourdough Discard Pizza

• Gluten-Free Pizza Base: Replace sourdough discard with gluten-free flour blend, adding xanthan gum for binding and adjusting liquid amounts to maintain batter consistency.
• Vegan Protein Option: Swap chicken with crumbled tofu or plant-based chicken substitute, seasoned with similar herbs and spices to maintain flavor profile.
• Mediterranean Vegetable Remix: Trade broccoli and red peppers for roasted zucchini, eggplant, and artichoke hearts, topped with feta cheese for a different regional taste.
• Spicy Southwestern Spin: Replace Alfredo sauce with chipotle mayo, add black beans instead of chicken, and top with pepper jack cheese for a zesty version of the original recipe.

Best Serving Options For Sourdough Discard Pizza With Chicken And Broccoli

• Pair with Fresh Salad: Toss a crisp green salad with a light vinaigrette to balance the rich pizza flavors and add a refreshing contrast to each bite.
• Smart Serving Size: Cut the pizza into 4-6 slices depending on your appetite, perfect for a hearty meal that won’t leave you overstuffed.
• Wine Companion: Select a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to complement the chicken and brighten the overall dish.
• Cool Down Perfectly: Rest the pizza for 5 minutes after baking, giving the cheese a chance to set and making each slice easier to cut and enjoy.

How To Store Homemade Sourdough Discard Pizza with Chicken, Broccoli, and Red Peppers

• Wrap leftover pizza slices individually in parchment paper, then store in an airtight container in the refrigerator for up to 3 days. The parchment prevents sticking and keeps your slices fresh.
• Freeze whole or sliced pizza by placing pieces on a baking sheet first, then transferring to a freezer bag once solid. This prevents the slices from becoming a frozen clump and makes reheating easier.
• Reheat refrigerated pizza in a skillet over medium heat with a lid for 3-4 minutes. The lid traps steam and helps restore the crust’s crispness without drying out the toppings.
• When storing pizza in the refrigerator, place a paper towel between layers to absorb excess moisture and prevent the crust from getting soggy. This trick keeps your pizza tasting like it just came out of the oven.

Sourdough Discard Pizza With Chicken Broccoli And Peppers Common Questions

Sourdough Discard Pizza with Chicken Broccoli and Peppers Recipe

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4.8 from 27 reviews

• Total Time: 33-36 minutes
• Yield: 4 1x

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Description

Sourdough Discard Pizza brings leftover starter magic to dinner, turning simple ingredients into a crispy, flavor-packed meal that saves waste and satisfies your hunger. Your kitchen will buzz with excitement as this creative pizza comes together, combining tangy sourdough crust with juicy chicken and colorful veggies.

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Ingredients

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Protein and Vegetables:

• 1 cup cooked chicken, diced or shredded
• 1 cup broccoli florets
• ½ cup diced red bell peppers
• Sliced mushrooms
• Black olives

Cheese and Sauce:

• 1 cup shredded mozzarella cheese
• ½ cup Alfredo sauce
• Grated Parmesan cheese

Oils and Liquid:

• 1 tablespoon garlic-infused olive oil
• ¼ cup water
• Olive oil for coating pan

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Instructions

1. Generously coat a heavy cast iron pan with olive oil, covering bottom and sides completely. Place pan in oven and preheat to 450F.
2. In a medium mixing bowl, whisk sourdough discard (½ cup), garlic-infused olive oil (1 tablespoon), and water (¼ cup) until smooth and pourable like pancake batter.
3. Extract hot skillet from oven using oven mitts. Pour batter into pan, tilting to spread evenly across surface. Use offset spatula if needed to create uniform layer.
4. Bake crust for 12 minutes at 450F. Look for golden edges pulling away from pan sides and a firm center.
5. Remove pan and spread ½ cup Alfredo sauce across crust surface.
6. Distribute 1 cup diced chicken, 1 cup broccoli florets, and ½ cup diced red bell peppers evenly across sauce.
7. Sprinkle 1 cup shredded mozzarella cheese over toppings.
8. Return pizza to oven and bake at 450F for 10-12 minutes until cheese melts and starts browning.
9. Optional: Broil for 1-2 minutes for extra crispy cheese top, watching carefully to prevent burning.
10. Let pizza rest 5 minutes before slicing to help cheese set and create cleaner cuts.

Notes

• Sourdough discard creates a tangy, unique crust that adds depth to traditional pizza flavor.
• Cast iron pan technique guarantees a crispy bottom that rivals professional pizzeria results.
• Prebaking the crust ensures a sturdy base that won’t get soggy under sauce and toppings.
• Letting the pizza rest before slicing helps cheese set and makes cutting cleaner and more precise.

• Prep Time: 10 minutes
• Cook Time: 23-26 minutes
• Category: Chicken
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 335 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 75 mg