Sourdough Chicken Pizza with Bell Pepper and Pineapple

Homemade pizza reaches a whole new level when you use a naturally fermented sourdough crust. This Sourdough Chicken Pizza with Bell Pepper and Pineapple combines a crispy, chewy artisan crust with juicy seasoned chicken, colorful bell peppers, sweet pineapple, rich pizza sauce, and gooey melted mozzarella cheese. Every bite offers the perfect balance of savory, sweet, tangy, and cheesy flavors.

Unlike traditional pizza dough made with commercial yeast, sourdough develops a deeper flavor through slow fermentation. The crust bakes into a beautifully golden exterior with a soft, airy interior that perfectly complements the fresh toppings.

Whether you’re hosting a family pizza night, entertaining friends, or simply craving a homemade pizza that’s better than takeout, this recipe is sure to become a favorite.

Recipe Information

Prep Time: 30 minutes
Fermentation Time: 4–6 hours (or overnight for best flavor)
Bake Time: 15–18 minutes
Total Time: Approximately 6 hours
Yield: 2 medium pizzas or 1 large pizza

Ingredients

For the Sourdough Dough

500g bread flour
100g active sourdough starter (100% hydration)
325g warm water
10g sea salt
15g olive oil

Chicken Topping

2 cups cooked chicken breast, shredded or diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and black pepper, to taste

Pizza Toppings

1 cup pizza sauce
2½ cups shredded mozzarella cheese
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup pineapple chunks, well drained
¼ cup sliced red onion (optional)
¼ cup grated Parmesan cheese

Optional Garnishes

Fresh basil leaves
Crushed red pepper flakes
Fresh oregano
Extra Parmesan cheese

Instructions

Step 1: Prepare the Dough

In a large bowl, combine the sourdough starter and warm water. Stir until dissolved.

Add the bread flour and mix until a shaggy dough forms. Let the dough rest for 30 minutes.

Add the salt and olive oil, then knead until smooth and elastic.

Cover and allow the dough to ferment for 4–6 hours, performing stretch-and-folds every 30 minutes during the first two hours.

Step 2: Prepare the Chicken

Heat olive oil in a skillet over medium heat.

Add the cooked chicken, garlic powder, onion powder, paprika, oregano, salt, and pepper.

Cook for about 5 minutes until heated through and lightly browned.

Allow to cool slightly.

Step 3: Prepare the Toppings

Slice the bell peppers into thin strips.

Drain and pat dry the pineapple chunks to remove excess moisture.

Grate the mozzarella if using a block of cheese for the best melt.

Step 4: Shape the Dough

Preheat the oven to 475°F (245°C) with a pizza stone or baking steel inside, if available.

Divide the dough into two equal portions.

Stretch each portion into a 12-inch round, leaving a slightly thicker edge for the crust.

Step 5: Assemble the Pizza

Spread a thin layer of pizza sauce over the dough.

Sprinkle half the mozzarella cheese evenly over the sauce.

Top with the seasoned chicken, bell peppers, pineapple, and optional red onion.

Finish with the remaining mozzarella and Parmesan cheese.

Step 6: Bake

Transfer the pizza to the preheated pizza stone or baking tray.

Bake for 15–18 minutes, or until the crust is golden brown and the cheese is bubbling.

Step 7: Garnish and Serve

Remove the pizza from the oven.

Let it rest for 3–5 minutes before slicing.

Top with fresh basil, extra Parmesan, or crushed red pepper flakes if desired.

Serve hot and enjoy.

Tips for Success

Use an active, bubbly sourdough starter for the best rise.
Drain the pineapple well to prevent a soggy crust.
Don’t overload the pizza with toppings.
Preheat your pizza stone for a crispier crust.
Freshly grated mozzarella melts more evenly than pre-shredded cheese.

Delicious Variations

Add sliced mushrooms or black olives.
Swap chicken for grilled turkey or cooked bacon.
Use smoked mozzarella for extra flavor.
Add jalapeños for a spicy kick.
Drizzle with barbecue sauce after baking for a BBQ chicken pizza twist.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 4 days.

Reheat in an air fryer at 350°F (175°C) for 3–4 minutes or in a hot oven until the crust is crisp.

Freezing

Freeze baked slices individually for up to 2 months.

Reheat directly from frozen in a 375°F (190°C) oven until heated through.

Nutrition (Approximate Per Slice)

Calories: 340
Protein: 18g
Carbohydrates: 34g
Fat: 14g
Fiber: 2g
Sodium: 520mg

Final Thoughts

This Sourdough Chicken Pizza with Bell Pepper and Pineapple combines the rustic charm of artisan sourdough with colorful, flavorful toppings to create a pizza that’s crispy, cheesy, and incredibly satisfying. The naturally fermented crust provides outstanding texture and depth of flavor, while the juicy chicken, sweet pineapple, and crisp bell peppers make every bite memorable.

Whether you’re making it for a weekend dinner, a special gathering, or your weekly pizza night, this homemade sourdough pizza is guaranteed to impress family and friends alike. Once you try it, you’ll discover just how delicious homemade sourdough pizza can be.

Sourdough Chicken Pizza