"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Servings 8 slices
- 1 cup Hummus instructions below*
- 2 cups Mozzarella Cheese grated
- 1 cup Grape Tomatoes halved
- ½ cup Black Olives sliced
WILD PIZZA DOUGH
- 2 cups Sourdough Starter active
- 1 cup Bread Flour
- 1 tsp Salt
- 1 can Chickpeas 500ml
- ¼ cup Tahini
- 3 tbsp Olive Oil
- 1 Lemon
- 1 clove Garlic
- ½ tsp Cumin
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Paprika
WILD PIZZA DOUGH (1 hour)
Make your dough by mixing the sourdough starter, bread flour* and salt together *adding a bit of flour at a time until it takes shape but is still a little sticky. Knead the dough for 30 seconds.
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 degrees F° after you finish making your pizza dough)
Add tahini and lemon juice to food processor and process for 1 minute. Add olive oil, minced garlic, cumin, paprika, salt and pepper. Process 30 seconds.
Open can of chickpeas, drain and rinse. Add half to food processor, process 2 minutes. Add remaining chickpeas and process 2 more minutes.
Preheat oven to 550 degrees F° with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella cheese.
Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough. Spread hummus on pizza dough. Add mozzarella cheese, then tomatoes and olives. Pat down toppings.
Bake pizza in the oven at 550 degrees F° for 8-10 minutes.
Remove pizza from oven with pizza peel and let cool for 5+ minutes.
Calories: 264kcal | Carbohydrates: 29g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 716mg | Potassium: 151mg | Fiber: 3g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 1mg