Description

There is something truly special about homemade pizza, especially when it’s simple enough for a busy day yet comforting enough to feel like a treat. This recipe transforms leftover sourdough discard into a golden, crispy crust topped with creamy Alfredo sauce, juicy chicken, and colorful vegetables. It’s a perfect dish for anyone who enjoys the heartwarming experience of making meals from scratch while also finding smart ways to minimize waste in the kitchen. Ideal for casual dinners, family gatherings, or just a cozy evening at home, this pizza recipe will quickly become one of your favorites.

Ingredients

Scale

Gathering the right ingredients is the first step toward a successful homemade pizza. Here’s what you’ll need:

5 large scoops of sourdough discard
1 tablespoon garlic-infused olive oil
1/4 cup water (you may add a little more if needed)
Olive oil for coating the pan generously
1 cup cooked chicken, diced or shredded
1 cup broccoli florets, lightly steamed for tenderness
1/2 cup diced red bell peppers for a pop of color and sweetness
1/2 cup Alfredo sauce, either homemade or your favorite store-bought version
1 cup shredded mozzarella cheese for that gooey, melty topping

Optional Toppings:

Fresh spinach leaves for a nutritional boost
Sliced mushrooms for an earthy flavor
Black olives for a salty touch
A sprinkle of grated Parmesan cheese for extra richness

Make sure all ingredients are prepared and ready before you start, as the cooking process moves quickly once you begin.

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Instructions

Step 1: Preheat and Prepare the Skillet

Start by coating a heavy cast iron pan generously with olive oil, ensuring the entire bottom and sides are slick. Place the pan in the oven and set the temperature to 450°F. Allow the pan to preheat with the oven; this step is crucial as the intense heat creates a crisp, golden crust that supports all the delicious toppings.

Step 2: Mix the Crust Batter

While the oven and pan are heating, grab a medium-sized mixing bowl. Combine the sourdough discard, garlic-infused olive oil, and water. Use a whisk to stir vigorously until you achieve a smooth, thin batter. It should be pourable, similar to pancake batter. If it feels too thick, add a teaspoon or two of extra water until it reaches the right consistency.

Step 3: Pour and Spread the Batter

Carefully remove the hot skillet from the oven using oven mitts. Pour the batter directly into the pan, tilting it gently to spread it out evenly across the surface. If necessary, use an offset spatula to encourage the batter into a uniform layer. The heat of the pan will immediately start setting the bottom of the crust, which is exactly what you want.

Step 4: Bake the Crust

Return the skillet to the oven and bake the crust for about 12 minutes. You’ll know it’s ready when the edges are golden and slightly pulling away from the sides of the pan. The center should feel firm but still tender to the touch.

Step 5: Add the Toppings

Remove the pan from the oven and carefully spread a layer of Alfredo sauce over the crust. Scatter the diced chicken, steamed broccoli, and diced red peppers evenly across the surface. Finish with a generous sprinkle of shredded mozzarella cheese.

Step 6: Final Bake

Place the pizza back into the oven and bake for another 10 to 12 minutes. The cheese should be melted, bubbly, and just starting to brown in spots. If you like a crisper top, you can broil it for an additional 1 to 2 minutes, keeping a close eye to avoid burning.

Step 7: Cool and Serve

Allow the pizza to cool for about 5 minutes before slicing. This rest period helps the cheese set slightly, making it easier to cut and serve neat slices.

Notes

A delicious way to use sourdough discard, creating a crispy homemade pizza crust topped with chicken, broccoli, red peppers, and creamy Alfredo sauce. Perfect for busy weeknights or casual family meals.

Prep Time: 15 minutes
Cook Time: 22–24 minutes
Category: Main Course
Method: Baking
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1 slice (based on 8 slices)
Calories: Approximately 290–310 calories
Sugar: 2–3 grams
Sodium: 450–550 milligrams
Fat: 15–18 grams
Saturated Fat: 6–7 grams
Unsaturated Fat: 7–9 grams
Trans Fat: 0g
Carbohydrates: 18–20 grams
Fiber: 2–3 grams
Protein: 16–18 grams
Cholesterol: 40–50 milligrams