WILD PIZZA DOUGH (1 hour)

1. Make your dough by mixing the sourdough starter, bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky) and salt together. Knead the dough for 30 seconds, flour lightly as needed.

2. Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees F° after you finish making your pizza dough).

CHICKEN ALFREDO

1. Chop garlic, set aside. Chop parsley, set aside.

2. Melt butter in large sauce pan on low heat. Add cream and simmer for 5 minutes. Add garlic and parmesan cheese and mix well. Turn off heat and add parsley, whisk until smooth.

3. Set aside 1 cup of alfredo sauce and leave remaining sauce in the saucepan covered with a lid.

4. Slice chicken. Heat cast iron pan to medium heat, then add oil and chicken. Cook for 10-15 minutes (or until no longer pink inside) stirring often. When chicken is cooked, add a 1/4 cup of water to deglaze the pan, using a wooden spoon to scrape the bottom of the pan, getting all the tasty bits of seared chicken.

5. Remove chicken from pan and add to saucepan with remaining alfredo sauce. Mix well. Set aside 2 cups of chicken alfredo.

PIZZA

1. Preheat oven to 550 degrees F° with baking steel or pizza stone inside the oven for 1 hour.

2. Grate mozzarella cheese.

3. Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough.

4. Add 1 cup alfredo sauce, then 2 cups mozzarella cheese, and then 2 cups chicken alfredo. Pat down the toppings before putting into the oven.

5. Bake pizza in the oven at 550° F. for 8-10 minutes.

6. Remove pizza from oven and let cool for 5 minutes. Slice it up!