Vegan Potato Pizza with Carrot Top Pesto and Sourdough Spelt Crust

Combining two of my favorite foods today in this delicious vegan POTATO PIZZA. Homemade crispy sourdough spelt pizza dough topped with carrot top pesto and potatoes! SO SO GOOD!

The Recipe

Potato Pizza with Carrot Top Pesto and Sourdough Spelt Crust

Ingredients

For the crust:

1/8 cup / 25 g very active, bubbly sourdough starter

1 cup / 125 g bread flour (sub in all-purpose flour)

1 cup / 125 g spelt flour

1/2 teaspoon salt

3/4 cup / 175 ml warm water

For the carrot top pesto:

2 ounces /55 g fresh carrot tops

6-8 tablespoons extra virgin olive oil

1/4 cup / 40 g of pine nuts

1/4 cup / 40 g vegan parmesan cheese

For the toppings:

4 cooked medium sized yellow potatoes

1/4 cup / 35 g og vegan parmesan cheese, grated

Instructions

1. In a bowl combine all ingredients and knead by hand (or with a kitchen machine) until smooth. Let rise for about 4-5 hours. The dough should have doubled in size and should be bubbly on the surface.

2. Preheat oven to 470 °F / 245 °C.

3. For the pesto mix all ingredients with a food processor or blender and mix until smooth. Season with salt.

4. On a floured work surface gently roll out the dough. If you can, try to pull it with your hands to preserve the air in the dough to get more bubbles in the baked pizza crust. To finish I dust the dough with a little semolina flour on both sides.

5. Top the pizza with the potatoes and season the with salt. Add pesto and vegan parmesan cheese.

6. Bake for about 15-20 minutes or until golden brown. Drizzle with olive oil (optional). ENJOY!