I have been trying out a few new sourdough pizza base recipes and I am happy with this improved version.
Simplicity and versatility are high on my list and this one ticks both those boxes.
Its a great way to use up discarded starter or can be made with active starter too.
The addition of semolina and a few tablespoons olive oil make all the difference to the flavour and texture.
A few tips for a nice crisp base, preheat your oven to high and preheat your baking tray. This can make it difficult to transfer your pizza but using a pizza paddle to literally slide it on works well.
To be honest I just preheat the oven then put the pizza base on a cold tray then add the toppings, its easier and I don't have a pizza paddle!
So here is my recipe
Ingredients for 4 large or 6 medium pizzas
500g pizza flour or plain flour
300g starter or discard
250 ml warm water
2 tablespoons olive oil
50g semolina or fine polenta
10g salt, 2 level teaspoons
Measure the flour, semolina and salt into a large mixing bowl.
Mix the warm water with the starter and oil in a jug.
Add to the dry mix in the bowl and knead until it comes together into a fairly smooth ball. Takes around 5 minutes.
Cover with a tea towel and leave at room temperature for a few hours until roughly doubled in size.
Put the dough onto a floured surface and use your knuckles to knock the air out of it.
divide the dough into 4 or 6 pieces depending on the size of pizza you want.
Roll out thinly, add toppings and bake in a hot oven for around 15 minutes until the base is crisp and golden.
I had extra dough so just put it in the fridge in a tupperware dish and used it the next day to make pizzas for lunch.
Alternatively you could make the dough in advance and just leave it in the fridge until you need it, bearing in mind it will become more sour the longer you leave it! I imagine it would be ok for 2 or 3 days!
If you don't have sourdough starter then you can use instant dried yeast, here is the amended recipe.
Standard Pizza Base
500g plain or strong white flour
1 1/2 tsp salt
1 tsp instant dried yeast
325 ml warm water
1 tablespoon rapeseed or olive oil
Put the flour in a large bowl with the salt and yeast.
Add the oil and water and knead for 5 to 10 mins, until smooth.
Put the kneaded dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for a couple of hours, until roughly doubled in size.
Proceed as sourdough recipe.
I adapted this recipe from Italian minestrone so it has the same base flavours of tomato, onion and garlic. I decided to replace the white pasta with much healthier brown rice which makes the soup gluten free and the addition of some beans adds fibre, protein and minerals and really makes this a complete meal in a bowl!
You can add whatever veggies you have to ring the changes but peppers, green beans, carrots, leeks, courgettes, frozen peas and finely shredded greens of some sort all work really well and add loads of antioxidants, minerals and vitamins, strengthening literally every body system.
It's still wild garlic season so I am making the most of it by adding it to as many dishes as I can.
It's delicious, highly nutritious and it's free so get yourself out to your nearest woodland and let your nose guide you to swathes of gorgeous wild garlic!
Any beans work, flageolet, cannelini, haricot, butter beans are all great.
I am a big fan of nutritional yeast flakes so add a couple of tablespoons to your soup or sprinkle some on as a garnish. They add great flavour, loads of minerals and vitamins and make the soup lovely and creamy!
So without further ado, here is the recipe, I hope you enjoy it....!
VEGAN RICE AND BEAN SOUP WITH WILD GARLIC
Wild Garlic Kimchi
This is a great way to preserve all the lovely wild garlic. You can make it as hot as you like by adding more chilli flakes. The Korean chilli flakes are called gochugaru, they also come in powder form and are very hot! I am a chilli wimp and can't deal with spicy food at all so I only add one tablespoon of chilli flakes! I was advising my lovely friend Sumayya Usmani on some ferments for an event she is organising, so Iet her decide how spicy she wanted it! It was way spicier than I could eat but she is an expert with spices and the joy of making your own is you can adjust flavourings and spices to suit your taste!
This is a fast ferment, around 7 days, so not too long before you can eat it!
🍃 Health educator🍃