Pizza dough with sourdough

• Mix all the ingredients for the dough together, cover and leave to rise for 30 minutes.
• Then slap and fold 8 times. In other words, gently slap the dough with your hands on a lightly floured surface and pull it upwards. Then fold, first folding to the right, then to the left, then roll up and shape into a ball. Start again from the beginning.
• Place in a bowl, cover and leave to rise overnight at room temperature for 12 – 20 hours.
• The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes.
• Cut off 4 – 6 small pieces. Flour the surface again and again. Stretch the dough, roll it up and form round balls. Then roll out the dough into small pizzas.
• The dough should then be covered and left to rest for at least 1 hour or longer.

Covering

• To make the onion sauce with mushrooms, peel and finely chop the onions.
• Place the onions in a hot stainless steel pan. Leave a little on the bottom of the pan and then add a little water to cover them. Simmer until the water has evaporated. Then fry a little more without stirring. Top up with water and stir.
• Clean and chop the mushrooms. Add to the onion mixture and simmer until the mushrooms are cooked through. Season to taste with salt and pepper. Then mix 2 teaspoons of flour with a little cold water in a cup, add to the hot mixture and bring to the boil briefly.
• Do the same with the leek. Wash and chop the leeks. Boil in water until soft. Then also make a creamy sauce by mixing some flour in a cup of cold water and then adding this to the hot mixture. Bring to the boil briefly. Season to taste with salt, pepper and a pinch of nutmeg.

Finishing

• Place the rolled-out pizza dough pieces on a baking tray lined with baking paper and top each with the different sauces.
• Bake the pizza slices in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 10 – 15 minutes.

• Wash the millet and place in a pan with the water.
• Peel and finely chop the carrots. Also chop the onion, leek and garlic clove. Then add the vegetables to the millet in the pan.
• Bring to the boil and then simmer gently for 20 minutes without the lid. Keep stirring so that nothing sticks to the bottom. Especially when the millet becomes soft.
• Leave to cool slightly afterwards.
• Sprinkle over the remaining spices, soy sauce and parsley.
• Crumble the tofu as well.
• Add the potato flour and mix everything well.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Line a baking tray with baking paper.
• Form burgers with wet hands and place on the baking paper. Cover with additional baking paper.
• Bake in the oven for between 35 and 40 minutes.

• Boil millet with 3 times the amount of water for 15 minutes and then let it steep for another 5 minutes.

  Also prepare the lentils with 3 times the amount of water.
• Chop the leek and add to the lentils with the peas and the finely chopped shallot. Let the whole simmer for 12 minutes.
• After cooking, strain away the remaining water. Mix the mixture with the millet.
• Add spices, red beet powder, parsley and the rest of the ingredients to the mixture and knead everything. If the mixture is too liquid, add more potato flour.
• In the meantime, bring the water to a boil in a large pot for the lentil balls. Simmer the rice also with 3 times the amount of water for 20 minutes.
• From the lentil mixture always cut small balls and round. Put them into the boiling liquid. Turn down the temperature and let them simmer for about 10 – 15 minutes until they float to the top.
• For the caper sauce, simmer the water with salt, shallot and tarragon for 5 minutes. Then stir in the mustard and add the sieved capers. Bind the sauce with flour and season with salt. Depending on the taste and thickness of the sauce, use more or less flour.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• When the balls are ready, remove them from the water with a sieve and place them in the sauce. Then carefully stir in.

• Make a smooth dough with whole spelt flour, salt and cold water.
• Cover the dough and let it rise for 1 hour.
• Meanwhile, for the topping, make the brown onions without oil.
• Wash and chop spring onions and ruccola.
• Mix soy yogurt with salt, pepper and lemon juice. Add a little garlic powder.
• Roll out the dough thinly on a floured surface with some type 630 flour.
• Then place on a baking sheet with baking paper.
• Spread thickly with the soy yogurt.
• Sprinkle with herbs de Provence. Spread the spring onions and the rocket on top.
• Finally, add the brown onions on top of the topping.
• Bake in preheated oven at 220 degrees celsius top/bottom heat with hot air for about 8 minutes.

• Wash the leeks and cut them into small pieces.
• Boil with the water until soft.
• Then bind with flour and season with the spices.