Prepare the pizza dough the night before and let it rise in the fridge overnight.
The next day, take the dough out of the fridge and slide onto a floured baking mat.
Allow to adjust to room temperature for about 15 minutes.
Preheat a pizza stone in the oven at 220 degrees celsius top/bottom heat for 30 minutes.
In the meantime, cut the peppers into small pieces and boil them in water until soft. Then drain well.
Drain and chop the peppers from the jar and the mushrooms.
For the sauce, drain and puree the beans.
Bring the water, yeast flakes, soy sauce and spices to the boil in a saucepan.
Finally, mix the starch with a little cold water and add to the mixture. Boil everything again. Then let it cool down.
Dust the pizza dough with flour and fold it twice so that the dough is tighter. Then roll out into a rectangle and place on a pizza tray.
Let the dough rest for another 15 minutes to increase in volume before topping.
Spread with tomato sauce. Spread the spices and the topping on top. Cover the pizza loosely with the cheese sauce.
Then bake in the preheated oven for about 20 minutes. Finally, spread the fresh herbs on top.
