Chicken Pesto Ranch Sourdough Pizza

This delicious sourdough pizza features a homemade crust that’s not only flavorful but also gut-friendly, thanks to the probiotics from the sourdough starter. Topped with vibrant pesto, gooey mozzarella, and juicy cherry tomatoes, it’s a crowd-pleaser perfect for any occasion, especially when finished with homemade buttermilk ranch dressing!

Servings: 2 pizzas (10-12 inches each) or 1 large

Prep Time: 15 minutes

Rest/Rising Time: 4-7 hours

Cook Time: 10-14 minutes

Total Time: 4-7 hours 15 minutes

Ingredients for the Dough:

125 grams active sourdough starter
300 grams warm filtered water
500 grams unbleached flour
12 grams salt

Toppings:

Pesto (store-bought or homemade)
Grated Parmesan cheese
Shredded mozzarella cheese
Cooked chicken, diced
Cherry tomatoes (or flavor bomb tomatoes)
Thinly sliced red onion
Ranch dressing (for drizzling)

Instructions:

In a large mixing bowl, combine the starter and warm water. Mix well.
Add the flour and salt, mixing until you have a dry, sticky dough.
Let the dough rest for at least 1 hour, up to 2 hours.
Wet your hands and perform the first and only set of stretch and folds.
Cover the dough with a damp kitchen towel and let it rest for 3-6 hours, or until it has nearly doubled in size. If your kitchen is cool, place the bowl in the oven with just the oven light on for warmth.
Dump the risen dough onto a floured counter. You can make 4 individual-sized pizzas (around 6 inches), cut it into 2 for 10-12 inch pizzas, or shape it into 1 large pizza.
Shape each section into a ball and let them rest on the counter for 20 minutes. Preheat your oven to 450°F (232°C).
Flatten the dough to your desired thickness, then spread a layer of pesto on top. Sprinkle with Parmesan and mozzarella cheese, followed by the diced chicken, halved cherry tomatoes, and thinly sliced red onion.
Place the pizza in the preheated oven and bake for 10-14 minutes, or until the crust is golden and the cheese is bubbly.
Once out of the oven, drizzle with ranch dressing and more pesto before serving.

Additional Tips:

Variations: Customize toppings with your favorite vegetables or proteins. Spinach, bell peppers, or olives work great!
Substitutions: If you don’t have sourdough starter, you can use store-bought pizza dough. Just follow the package instructions for rising and baking.
Common Mistakes: Make sure your starter is active and bubbly for the best rise in the dough.

Storing Instructions:

Store leftover pizza in an airtight container in the fridge for up to 3 days.
For longer storage, freeze pizza slices in an airtight container or freezer bag for up to 2 months.

Reheating Tips: