Pizza verde

200 ml water

1 tsp sugar

5 g yeast

crumbled

200 g Manitoba flour (type 0)

225 ml cold water

500 g Manitoba flour (type 0)

20 g fleur de sel

50 ml cold water

1 tbsp olive oil

1 shallot

finely chopped

1 clove of garlic

finely chopped

100 ml vegetable bouillon

100 g cannellini beans (tinned)

rinsed, drained

100 g frozen spinach

coarsely chopped

1 tbsp vegan pesto verde

1 tsp fleur de sel

Some lemon juice

Some pepper

Some Manitoba flour for shaping

200 g pickled artichokes

drained, quartered

50 g pitted green olives

halved

50 g rocket

100 g cherry tomatoes

halved

Some fleur de sel

Some pepper

1 lemon

grated zest

Some olive oil

Put the water, sugar and yeast into a sealable container and stir together well. Add the flour and stir to a sticky dough. Cover the dough and leave to rest at room temperature for about 1 hour, then leave to rest in the refrigerator for between 18 and 24 hours.

Put the water and starter in the bowl of the food processor and mix well. Add the flour and, using the dough hook, knead on a slow speed for about 5 minutes until a sticky dough forms. Add the salt and continue kneading on a medium speed. Gradually pour in the remaining water and knead for about 5 minutes until the dough is smooth and pulls away from the side of the bowl easily. Place the dough on the work surface, shape into a ball, brush with a little olive oil, then cover and leave to rest for about 15 minutes.

Use the dough scraper to gently ease the dough from the work surface and then with lightly oiled hands pick up the dough in the middle so that it comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Repeat this process until a compact ball of dough forms. Each time the dough is picked up, the ends become shorter and the dough more compact. Place the ball of dough in a lightly oiled bowl, cover and leave to rest for about 1 hour.

Place the dough on the work surface. Lightly brush the top of the dough with oil and divide into four portions. Shape these into compact balls, making sure the oiled top side faces upwards and the bottom stays closed. Place the balls, top-side up, on a baking tray or in a proofing box. Lightly brush the top of the portions of dough with oil again, cover and leave to rest at room temperature for about 1 hour.

Heat the olive oil in a pan. Add the shallots and garlic and sweat over a medium heat for about 5 minutes. Add the bouillon and cannellini beans, cover and allow to simmer for about 5 minutes. Put the beans with the liquid and other ingredients in a jug blender and purée until smooth and creamy.

Put the pizza steel into the cold cooking space and preheat to 350 °C using the Professional pizza mode. Put some flour in a deep plate. Using a dough scraper, gently remove the first portion of dough and coat in flour. Using your fingers, press the dough from the centre outwards to form an outer crust. Turn the dough over, work it again from the centre outwards. Place one hand in the centre of the dough and use the other to carefully stretch it outwards, turning the dough slightly each time, to get the desired size (about ø30 cm).

Put the tray in

(Pre-)heat cooking space to 350 °C with No operating mode

Spread a ¼ of the pumpkin sauce over the dough, scatter over a ¼ each of the artichokes and olives. Carefully but quickly slide the pizza with its toppings onto the pizza peel, transfer straight onto the preheated pizza steel and bake for about 4 minutes until crispy. Top the pizza with the cherry tomatoes and rocket, season with some fleur de sel and pepper. Grate over some lemon zest and drizzle over some olive oil.

Put the pastry in

No operating mode 350 °C for 4 Mins