This gorgeous pizza is topped with earthy beetroot and tangy feta, which combine beautifully with fragrant dill – a great alternative topping to enjoy any time of year. Homemade pizza is immeasurably better for you than takeaway pizza: there is less salt, less fat and more fibre. This pizza is more satiating and also delivers more nourishment to the gut microbiome. The fermentation is the long bit, so we recommend that you freeze one of the pizza bases, so you have one in the freezer ready to bake on a Friday night, straight from the freezer when you want pizza the most. To access the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going. Start your journey today and discover why sourdough is the healthiest bread. Find out how to apply our 7 core principles to your baking to help your digestion and benefit your overall health and wellbeing. There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you. It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, as well as discounts for members. You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School. To join the Sourdough Club click here If you are not able to join at the moment, then please subscribe to our Sourdough Club magazine and keep up to date. In the meantime, please do follow us on Instagram and Facebook.
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