First, I harvested two kinds of wood sorrel growing wild in my backyard for the pesto.
I blended the wood sorrel with carrot greens my mother grew and pecans my best friend's family gave us, together with store-bought olive oil, avocado oil, Romano cheese, fresh garlic, and salt. (I 'googled' a couple of recipes for a general idea of proportions, but I mostly eyeballed it and went by taste.)
While the dough was rising, I de-boned some leftover lamb ribs (that I had raised and butchered, and my mother had cooked) and shredded some store-bought mozzarella.
I used a wooden pizza peel and some semolina flour to slide the pizzas (one at a time) onto a preheated stone in a 500 degree (Fahrenheit) oven. I baked the first for 12 minutes, and the second for a little over ten minutes so that the cheese would not brown as deeply. The results were incredibly delicious, satisfying my older sister and mom as well as me.
In large bowl, 100-150g sourdough starter, 450 ml water. Mix. Add 550g whole wheat flour. Mix into dough. Add 10-20g salt and seasonings, mix/knead. Cover bowl with kitchen towel. Let rest for roughly 12 hours. Dust baking sheet with flour and spread dough flat into pizza crust. Add toppings. Bake 450 degrees for 15-20 min.
I use the same dough recipe for my bread and my pizza crust, so two of the bowls are for bread and one is for pizza. Toppings for this pizza are sauce, cheese, sausage, red onion, olives.
I'd like to be a part of a system that is making the world better for future generations.
Well I have been making sourdough pizza for about two or three years. I just discovered an amazing beet sauce recipe for someone who wants to do a nightshade-free "marinara. Here is the recipeRoasted Beet Marinara.
I love to make sourdough crust from the blog "The Perfect Loaf" which is how I learned to make bread.
Sourdough Pizza Dough
Also I stopped eating dairy recently so I have tried putting bitchin sauce on instead of mozzerella. I still make cheezy pizzas for my friends.