600gr flour (though I often use half brown, half white flour)
1 teaspoon of salt
25gr of fresh baking yeast
1 can of beer
1 spoonful of EVO oil
Mix all the ingredients in a bowl, first of all flour and salt, then dissolve the yeast in the beer and mix it all with the flour adding the oil. Work the mass strongly until you make a soft, elastic mass then cover the bowl and leave it to rest for a couple of hours. If you have a bread machine, just mix all the ingredients and use a bread programme.
Once your base has grown divide it in 2/3 parts and work it into a thin layer onto oven trays using olive oil on your hands so it doesn’t stick to them. I usually use oven paper and oil it first.
When it comes to the ingredients you have a great choice. My favourites are cherry pizza and potato pizza.
Cover the base with pieces of vegan mozzarella previously cur in small dice, then distribute halves of cherries in rows, add salt, olive oil on top and drops of pesto sauce here and there. Cook in the oven at 220°C.
It may sound strange but it’s delicious. Cut the potatoes in thin slices and use them to cover all the base, the add salt, olive oil and some grounded dry rosemary leaves. Cook in the oven at 220°C.
Another option is to fry green peppers and adding them on top of the potato layers instead of the herbs.
Add vegan mozzarella and raw mushroom cut in thin slices on top of the base. Some salt and olive oil.
Or mushroom and asparagus previously cut and fried.