Chicken Pesto Ranch Sourdough Pizza
Updated: Oct 25
Sourdough starter goes straight into this pizza dough, and the topping combo, pesto, mozzarella, cherry tomatoes, and a ranch drizzle at the end, is a departure from a standard red-sauce pie.
Pizza night is a weekly or bi-weekly thing for us, a fun one for date night or a night in with the kids. This is one of our go-to topping combos.
Why You'll Love This Recipe
A fun topping combo you won't find at the pizza shop
A tangy sourdough crust underneath it all
Comes together faster than you'd expect for homemade pizza
Servings: 2 pizzas (10-12 inches each) or 1 large
Prep Time: 15 minutes
Bulk Rise: 3-6 hours
Cook Time: 10-14 minutes
Total Time: 5-9 hours
Ingredients for the Dough:
125g (½ cup) active sourdough starter
300g (1¼ cups) warm filtered water
500g (about 4 cups) unbleached flour
12g (2 tsp) salt
Toppings:
60g (¼ cup) pesto (store-bought or homemade)25g (¼ cup) grated Parmesan cheese200g (2 cups) shredded mozzarella cheeseCooked chicken, dicedCherry tomatoes (or flavor bomb tomatoes)Thinly sliced red onionRanch 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:
Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness, or use an air fryer for a quick reheating option.
Ingredient Notes
Active starter: This is the leavening, so it needs to be bubbly and at peak before mixing.
Pesto as the base: It replaces tomato sauce entirely, so use a good one, it is a primary flavor rather than an accent.
Ranch drizzle: Add it after baking rather than before, dairy-based dressings break and separate under high heat.
Pre-cooked chicken: Chicken should go on already cooked. Raw chicken will not cook through in the short bake a pizza gets.
Troubleshooting Tips
My crust came out tough instead of light. This usually means the dough was overworked while shaping. Handle it gently and avoid re-rolling it multiple times.
My dough kept shrinking back when I tried to stretch it. The gluten needs to rest. Let the dough sit, covered, for 10-15 minutes before trying again.
What to Serve This With
Pairs well with a simple side salad to balance the richness.
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