Cook time: 15 min.
Ingredients
Prep bin:
- Canned chicken
- Pesto, if canned. The amount will vary depending on how big of a pizza you plan to make.
Defrost:
- Pesto, if frozen. See note above.
Pull out same day:
- active sourdough starter
- Italian seasoning
- salt
- mozzarella cheese
- toppings of choice – we love banana peppers and tomatoes (fresh or sun-dried)
30 minutes before you plan to eat:
- Preheat a pizza stone or cast iron skillet in a 425 F oven.
- While it’s preheating, shred your cheese and prepare your toppings
- When both the oven and skillet are hot, remove the skillet.
- Drizzle skillet with olive oil.
- Ladle the fed sourdough starter onto the hot skillet. Spread it across the bottom as you go. Continue until there is a nice thin layer across the bottom.
- Drizzle the layer of starter with olive oil.
- Sprinkle the starter with salt and Italian seasoning.
- Place back in the oven until it is cooked and easily pulls up from the pan. This should take about 10 minutes.
- Remove the skillet from the oven.
- Spread pesto across the pizza crust. It should be about as thick as you’d do regular pizza sauce.
- Sprinkle canned chicken across the pesto.
- Sprinkle mozzarella cheese across the top of the pizza.
- Add any additional toppings.
- Pop back into the oven until the cheese is well melted.
- Let cool slightly before slicing.
- Serve and enjoy!
