Directions:
Step 1: Prepare Dough
Mix all Pizza Dough A ingredients together. Cover with tea towel. Let proof for about 5 minutes or until bubbling.
Stir in milled flax seed and about 2 cups of whole wheat flour or white flour. Add remaining flour if dough is too wet. It should feel slightly tacky.
Knead. Let rise, covered for about 20 minutes in warm place (I usually put it on top of the oven while it warms up). While the dough is rising....
Step 2: Sauce
In a sauce pan, cook the whole garlic cloves and chopped onion in about 2 Tbsp of avocado oil. Add chopped tomatoes. I like to use Roma because they have fewer seeds. I remove the seeds before cooking. This allows for a sweeter flavour as tomato seeds often taste bitter. Add a pinch of salt and pepper. Add 1 tsp of Turmeric. Stir. Cook about 10 minutes. Cool. Blend sauce in blender.
Step 3: Bake Pizza Crust
Preheat oven to 425°F.
Pour 1/4 cup sunflower oil on pizza pan. Spread oil to edge of the pan.
Divide dough into 3 parts. Roll into balls. Sprinkle flour on surface. Press one dough ball out with rolling pin until 5mm thin. Put on oiled pan. Press to edges but don't press too hard (you do not want the dough sticking to the pan!).
Repeat with remaining two dough balls.
Bake the pizza crusts in the oven for 7 minutes.
Step 5: Prep Your Toppings
While the dough is cooking, finely slice vegetables including mushrooms, whole beets (baby beets preferable ) including stems and leaves, zucchini, artichoke hearts and sorrel leaf.
Grate mozzarella cheese.
Step 6: Assemble Pizza
Spread sauce on pizza.
Spread vegetables and cheese in the following order:
- Mushrooms
- Artichoke hearts
- Grated Mozarella
- Zucchini
- Beet roots and stems (place the leaves to the side for later)
Bake for 6 minutes at 425°F. Remove from oven and add beet leaves and sorrel leaves to pizza. Bake for another 2 minutes or slightly longer if crispier texture is desired.
Step 7: Finish with Okazu and Enjoy!
Drizzle with hot chili Okazu, slice it up and eat!
