I started to bake my own sourdough pizza about a year ago. I love the process of crafting something nourishing and tasty with your hands. One day I’ll have a wood-fired oven, but until then the focus is to make naturally leavened pizza with golden crispy edges!!

Instead of sourdough starter, you can use dry yeast.

 Ingredients for the dough

• ½ cup sourdough starter or 1 tsp dry yeast
• 2 tsp sea salt
• 2 tbsp virgin olive oil
• ½ cup whole wheat flour
• 3 ½ cups spelt flour
• 1 ½ cups water (if too sticky, put less water)

 Ingredients for the veggie pizza

• 2 tbsp virgin olive oil
• 2 cups chopped broccoli
• 1 small zucchini, sliced into half moons (about 1 cup)
• ¾ pesto sauce (I make my own, but you can also buy one from the store)
• zest of ½ lemon
• ½ to ¾ cup crumbled feta or soft goat cheese

How to make it (from the book RUN FAST. COOK FAST. EAT SLOW)

1. In a large bowl, mix all the ingredients and knead the dough until it comes together.
2. Cover the bowl with a plastic wrap or a towel and leave at room temperature for 10-12 hours.
3. When the dough is ready to use, preheat the oven to 200°C and oil your pizza stone or baking sheet with 1 tbsp of olive oil.
4. In a medium bowl, toss the broccoli and zucchini with the remaining olive oil.
5. Flour a large surface. Form the dough into a ball, then use floured hands to stretch it and give it the shape you want. Put it on the surface and continue to pull and press to the desired shape and thickness.
6. Lay the dough on the pizza stone or baking sheet. Spread the pesto evenly over the dough. Top the pizza with the veggies, then the lemon zest and finally the cheese.
7. Place the pizza in the center of the oven and bake for 15 minutes, or until the edges are nicely browned.