Vegan Sourdough Pizza

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Serves: 4 Prep Time: 2 hours 30 min Cooking Time: 5 min

Add yeast to a bowl, add warm water and sugar. Stir and let stand for 2 min
Mix in the olive oil, the sourdough starter, salt and about half of the flour
Gradually add the remaining flour to make a dough
Put dough onto lightly floured surface. Knead until smooth and elastic.
Put the dough in lightly flowered bowl, cover with a cloth and let rise until it doubled in size. This will take about 2 hours. Tip: leave it in a warmish place and don’t rush things.
Preheat oven to as hot as it goes – if you are using a pizza stone make sure you are giving it enough time to properly heat up!
Shape the dough into pizzas and the fun of adding toppings can begin.
For the tomatoe base I just use pasata and add crushed garlic, italian herbs and a pinch of salt.
Don’t overdo it with the other toppings since the dough will yield around four thin crust pizzas around 25cm in diameter so you can try all the variations you want.