Dough:

• 1 1/2 cups all purpose flour (180 grams)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• Italian seasoning to taste
• Garlic powder to taste
• 1 cup Greek yogurt (227 grams)
• 1/2 cup sourdough discard (108 grams)

Add dry ingredients to a bowl and mix together

Then add Greek yogurt and sourdough discard and mix until well combined

Lay the dough out onto a floured surface and knead with your hands until smooth

Let rest for 10 minutes

Place dough on parchment paper and roll out with a rolling pin until flat and thin

Fold the edges a bit to create the crust

Lightly brush the crust and surface with olive oil

Topping for classic:

Olive oil

Italian seasoning

Pizza sauce

Italian blend shredded cheese

Turkey pepperoni

Fresh basil

Hot honey

Grated parm

Optional whipped ricotta:

1 cup ricotta cheese

3 tbsp heavy cream

Salt to taste

Topping for pesto chicken:

• 2 heaping tbsp pesto
• Alfredo sauce (recipe below)
• Italian blend shredded cheese
• Tomato sliced
• Chicken (baked or rotisserie works! This is not measured just add the desired amount)

Alfredo sauce:

• 1 tbsp butter
• 1 1/2 tsp minced garlic
• 1/4 cup heavy cream
• 1/4 cup grated parm
• Salt and pepper to taste
• Pinch of nutmeg (optional)

To make the Alfredo sauce add butter to a saucepan and melt

Once melted add garlic and cook until fragrant

Add heavy cream and bring to a simmer

Add parm and seasonings

Let slightly thicken and remove from the heat

Transfer to a small bowl and set aside

Classic:

Now add all the toppings except for fresh basil, parm, and hot honey (you don’t have to use the toppings I listed this is fully customizable)

While it’s baking make the whipped ricotta by adding all ingredients to a food processor

Once whipped, transfer to a bowl and set aside for serving

Pesto chicken:

Add all of the homemade Alfredo sauce and pesto to the top and spread evenly across the pizza

Sprinkle cheese, then sliced tomato, then chicken (you can wait to add the chicken the last 10 minutes of baking so it’s not overcooked)

Bake at 425 for 20-30 minutes or until melty and golden

One pizza is done cut into slices

Top with fresh basil, whipped ricotta, grated parm, and hot honey drizzle (for classic)

Top with grated parm (for pesto chicken)

Serve with ranch