Sourdough Discard Skillet Pizza (High Altitude Edition)

Toppings: Chicken, Broccoli & Red Peppers

A fast, flexible, and flavorful way to use up sourdough discard—customized to bake evenly and stay moist at elevation.

 

High-Altitude Adjustments

 

Ingredients

 

Crust & Base

 

  • 5 large spoonfuls sourdough discard

  • 1 Tbsp garlic-infused olive oil

  • ~¼ cup water, plus 1–2 tsp more if needed

  • Olive oil for greasing skillet

 

Toppings

 

  • 1 cup cooked chicken, shredded or diced

  • 1 cup steamed broccoli florets

  • ½ cup diced red bell pepper

  • ½ cup Alfredo sauce (or your favorite pizza sauce)

  • 1 cup shredded mozzarella cheese

 

Optional Extras

 

  • Fresh spinach, mushrooms, black olives

  • Herbs (basil, oregano), red pepper flakes, or hot honey drizzle

  • Grated Parmesan

 

Instructions (High Altitude)

 

1. Preheat Skillet & Oven

Generously coat a cast iron skillet with olive oil. Place it in the oven and preheat to 445°F (229°C) for a slightly gentler top bake at altitude.


2. Prepare Batter

In a bowl, mix sourdough discard, garlic oil, and water until smooth and pourable—like thin pancake batter. Add an extra teaspoon of water at a time if your discard is thick or dry.


3. Form the Crust

Carefully remove the hot skillet from the oven. Pour the batter in and tilt to evenly coat the bottom. The heat will begin crisping the crust immediately.


4. Top the Pizza

Spread Alfredo sauce evenly. Layer in the chicken, broccoli, and peppers. Sprinkle cheese (and any extras) on top.


5. Bake

Return to the oven and bake for 7–9 minutes, watching closely. The cheese should bubble and just start to brown.


6. Cool & Slice

Let the pizza cool in the skillet for 2–3 minutes to firm up the crust. Slice and serve directly from the pan.

 

High-Altitude Tips

 

  • Use room temperature discard to ensure even cooking.

  • If the crust browns too quickly, cover the skillet with foil halfway through next time.

  • For a crisper bottom, leave the skillet on the stove over medium heat for 1–2 minutes before baking.