Roasted Vegetable Sourdough Pizza
Another great recipe from Rhian
Sourdough pizza base.
As I make my own sourdough bread I have a sourdough starter on the go in the fridge. You can of course make a pizza base of your own, or buy a ready made base.
- I used 60g of wheat sourdough starter
- 140g white wheat flour
- 1tbsp of fine semolina.
- 90g water
- 5g salt
- Olive oil
Mix the ingredients together to form dough but do not knead, coat with olive oil, turn and coat the other side. Cover the bowl with a shower cap and leave for 12-24 hours. I left mine for 24 hours.
Preheat the oven to 250 C, Gas mark 9.
Oil a baking tray, place the dough on the baking tray and spread it out evenly, leave to sit for 30 minutes.
For the topping I roasted a variety of organic vegetables: approximately two carrots, half a small pumpkin, quarter butternut squash, two small parsnips, two small red onions, four shallots, and one small cauliflower head, small celeriac, one mushroom found in the fridge. LOTS of garlic cloves.
You can use whatever vegetables you have at hand, I like using lots of chestnut mushrooms but I only had one this time.
Roast the vegetables in an oiled baking sheet on a high heat, turn occasionally until soft. Meanwhile open a tin of chopped tomatoes and heat, add the chopped coriander and seasoning, add the soft roasted vegetables to the tomatoes and mix in. Spread the mixture over the pizza base and cover with a vegan cheese of your choice, I used Epic mature Violife.
Bake for 25 minutes in the hot oven, 250 C Gas mark 9 until the edge of the pizza base is crisp.
Serve with a green salad , or on its own, or with CHIPS.