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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:

  1. Preheat a pizza stone or cast iron skillet in a 425 F oven.
  2. While it’s preheating, shred your cheese and prepare your toppings
  3. When both the oven and skillet are hot, remove the skillet.
  4. Drizzle skillet with olive oil.
  5. 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.
  6. Drizzle the layer of starter with olive oil.
  7. Sprinkle the starter with salt and Italian seasoning.
  8. Place back in the oven until it is cooked and easily pulls up from the pan. This should take about 10 minutes.
  9. Remove the skillet from the oven.
  10. Spread pesto across the pizza crust. It should be about as thick as you’d do regular pizza sauce.
  11. Sprinkle canned chicken across the pesto.
  12. Sprinkle mozzarella cheese across the top of the pizza.
  13. Add any additional toppings.
  14. Pop back into the oven until the cheese is well melted.
  15. Let cool slightly before slicing.
  16. Serve and enjoy!

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