Sourdough Discard Skillet Pizza with Barbecue Chicken and Sweet Potato
Tina BevkThere’s a chance I’ve got some discard in my sourdough starter—and, of course, I always have ways to use up leftovers. This Sourdough Discard Skillet Pizza isn’t just perfect for discard; it’s also a great way to use up leftover chicken or sweet potatoes. It’s like your favorite BBQ chicken pizza got a cozy, homemade upgrade.
This recipe is perfect for dinner, and my family loves it. It’s super simple—no kneading, no rising—just toss everything together and you’ve got a crispy, cheesy barbecue pizza made with leftovers. Definitely one of those “use what you have” kind of recipes, and honestly, those are always the best.
If you’ve got more discard to use up, don’t miss my 7 Sourdough Discard Hacks roundup. It’s full of easy, family-friendly ideas to make the most out of every spoonful. Definitely worth checking out if you’re trying to waste less!
Important Ingredients
- Barbecue Sauce: The flavor base of the whole pizza.
- Shredded Chicken: Adds some hearty protein to the mix.
- Cube Sweet Potato: Adds a soft, slightly sweet contrast that balances the smoky barbecue flavor.
- Mozarella Cheese: Gives that perfect cheesy pull.
- Spring Onion (Optional): As a topping, it adds a fresh pop of flavor and color.
See recipe card for quantities.
Substitutions & Variations
- No sourdough discard? An active sourdough starter works just as well.
- Swap the chicken for shredded turkey, pulled pork, or even chickpeas for a vegetarian twist. Leftover chicken works great too!
- If you don’t have sweet potato, roasted butternut squash or even leftover roasted carrots make tasty alternatives.
- Cheese options: While mozzarella is classic, feel free to add smoked gouda or sharp cheddar for extra depth.
- If you don’t like barbecue sauce, you can use a spoonful of pesto or garlic olive oil. It makes a totally different—but equally delicious—base.
How to Make Sourdough Discard Skillet Pizza with Barbecue Chicken and Sweet Potato
Place a cast iron skillet on the stovetop over high heat, or preheat it in a 450°F (230°C) oven for a few minutes. A hot skillet ensures the sourdough discard cooks quickly and doesn’t stick. Once the skillet is hot, drizzle in about 1 tablespoon of olive oil. Swirl it around so most of the surface is coated. You don’t need to cover every inch—just avoid letting the oil pool in one area.
Carefully pour the sourdough discard into the skillet (Image 1). Start with a small amount, then add more if needed. Use a spatula or wooden spoon to quickly spread it into a thin, even layer across the bottom and slightly up the sides of the skillet (Image 2). This forms a slight edge to help hold the toppings in place.
Let the base cook for about 2 minutes. It’s ready to flip or move when the bottom sets and can lift away from the pan easily (Image 3). If it’s still sticking, cook for another 30 seconds.
Once the crust releases easily, transfer it to a parchment-lined baking sheet (Image 4).
Spread a thin layer of barbecue sauce over the crust. Evenly layer the shredded chicken (Image 5), sweet potato cubes, and mozzarella (Image 6). Add spring onions if using.
Bake in a preheated 425°F (220°C) oven for about 10 minutes, or until the cheese is melted and the edges are golden and crispy (Image 7).
Serve hot—this pizza is best enjoyed fresh from the oven (Image 8).
Hint: Make sure to preheat the skillet! That’s the trick to getting that perfectly crisp bottom. A cold skillet just won’t give you the same texture.
💭Crucial Success Tips
- Use a hot skillet – It helps the crust set quickly and release easily.
- Don’t overload with discard – A thin layer is key to that crisp texture.
- Prep toppings in advance – Since everything comes together fast, have your chicken, sweet potatoes, and cheese ready to go.
- Watch the oven – Every oven’s different, so keep an eye out once you hit that 10-minute mark.
- Serve immediately – This pizza is best right out of the oven, when the edges are crispy and the cheese is melty.
FAQ
Yes! Cold starter or discard works just fine—no need to bring it to room temp first.
You can use any oven-safe skillet, but cast iron gives the best crispy results.
As thin as you can while still covering the bottom. Think thin pancake batter layer.
Absolutely. Just make a second pizza in another skillet, or cook in batches.
Sourdough Discard Skillet Pizza with Barbecue Chicken and Sweet Potato
Ingredients
- Sourdough discard or active starter – both will work
- Olive oil
- 2 tbsp Barbecue sauce
- 1/3 cup chicken shredded, cooked – roughly ⅓ cup
- 1/4 cup sweet potato cubed, cooked – about ¼ cup
- 1/3 mozzarella cheese Shredded – about ⅓ cup
- onions Optional for toppings, thinly sliced
Instructions
- Place a cast iron skillet on the stovetop over high heat, or preheat it in a 450°F (230°C) oven for a few minutes. A hot skillet ensures the sourdough discard cooks quickly and doesn’t stick. Once the skillet is hot, drizzle in about 1 tablespoon of olive oil. Swirl it around so most of the surface is coated. You don’t need to cover every inch—just avoid letting the oil pool in one area. Carefully pour the sourdough discard into the skillet.
- Start with a small amount, then add more if needed. Use a spatula or wooden spoon to quickly spread it into a thin, even layer across the bottom and slightly up the sides of the skillet. This forms a slight edge to help hold the toppings in place.
- Let the base cook for about 2 minutes. It’s ready to flip or move when the bottom sets and can lift away from the pan easily. If it’s still sticking, cook for another 30 seconds.
- Once the crust releases easily, transfer it to a parchment-lined baking sheet.
- Spread a thin layer of barbecue sauce over the crust. Evenly layer the shredded chicken, sweet potato cubes, and mozzarella. Add spring onions if using.
- Bake in a preheated 425°F (220°C) oven for about 10 minutes, or until the cheese is melted and the edges are golden and crispy.
- Serve hot—this pizza is best enjoyed fresh from the oven.
Notes
- Be sure to get your skillet nice and hot before adding the sourdough discard. A hot skillet helps the crust get crispy and prevents sticking. Trust me, it makes all the difference!
- Feel free to get customize the toppings! If you don’t have shredded chicken or sweet potato, use whatever leftovers you have. Roasted veggies, pulled pork, or even a handful of greens like spinach or arugula can work beautifully.
- Cheese Options: Mozzarella is a classic, but you can mix it up with other cheeses like smoked gouda, cheddar, or even a sprinkle of parmesan for a little extra flavor.
- Serving Tip: This pizza is best served right out of the oven when the edges are crispy and the cheese is all melty. If you have leftovers, store them in an airtight container and enjoy the next day!
Nutrition
If you gave these Sourdough Discard Skillet Pizza a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Sourdough Discard Skillet Pizza with Barbecue Chicken and Sweet Potato
Let the pizza cool completely, then wrap the slices tightly or store in an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, pop it in the oven or a toaster oven at 375°F (190°C) for 5–7 minutes to bring back that crispy crust—microwaving will work too, but it softens the bottom a bit.
More Lunch and Dinner Recipes You’ll Love
