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.
Ingredients
Scale
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
Instructions
- Generously coat a heavy cast iron pan with olive oil, covering bottom and sides completely. Place pan in oven and preheat to 450F.
- 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.
- 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.
- Bake crust for 12 minutes at 450F. Look for golden edges pulling away from pan sides and a firm center.
- Remove pan and spread ½ cup Alfredo sauce across crust surface.
- Distribute 1 cup diced chicken, 1 cup broccoli florets, and ½ cup diced red bell peppers evenly across sauce.
- Sprinkle 1 cup shredded mozzarella cheese over toppings.
- Return pizza to oven and bake at 450F for 10-12 minutes until cheese melts and starts browning.
- Optional: Broil for 1-2 minutes for extra crispy cheese top, watching carefully to prevent burning.
- 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