WILD PIZZA DOUGH (1 hour)

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

2. Knead the dough for 30 seconds, flour lightly as needed.

3. 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°F after you finish making your pizza dough).

IKEA MEATBALLS + GRAVY

1. Preheat oven to 435°F and bake ½ pack of IKEA meatballs (2 cups) for 15 minutes, let cool. Slice in half, then set aside.

2. Boil 300ml of water in a saucepan then whisk in IKEA gravy mix, turn heat to medium-low. Mix well and simmer 3 minutes, or until thickened, remove from heat. Reserve 1 cup sauce, set aside. Mix meatballs into gravy saucepan, set aside.

PIZZA

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

2. Grate mozzarella cheese.

3. Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.

4. Add 1 cup gravy, mozzarella cheese, then meatballs in gravy. Pat down the toppings before putting into the oven.

5. Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.

6. Remove pizza from oven with pizza peel. Let cool for 5 minutes. Add 1 tbsp. of Lingonberry jam to each slice of pizza. Slice it up!