Corn and leek pizza

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 1 cup corn, frozen or from the can
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 tbsp olive oil
• 250 g wheat flour
• 170 ml water, lukewarm
• ½ cube of fresh yeast
• 1 tsp salt
• 2 tbsp, heaped flour, light
• 2 tbsp, heaped nutritional yeast flakes
• salt and pepper
• Paprika powder, sweet
• 5 tbsp soy cream (soy cream cuisine), e.g. soya cuisine
• 1 tsp tomato paste
• 1 tsp mustard, medium hot
• 1 tsp tamari sauce
• 2 tbsp sunflower seed-based spread
• 1 tbsp sesame seeds
• 1 tbsp cheese (grated cheese), vegan
• 1 pinch of turmeric

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

vegan

For the yeast dough, grind 250g of wheat or flour. Mix with 1 small teaspoon of salt. Dissolve 1/2 cube of fresh yeast in 170ml of lukewarm water, add to the flour, and knead into a dough. Let it rise for 30 minutes. For the topping, heat a little olive oil in a pan. Sauté the sliced ​​leeks, diced onions, and chopped garlic cloves over low heat for 6-7 minutes. Add the corn and sauté for 5 minutes. Turn off the heat. For the sauce, mix 2 tablespoons of white flour, nutritional yeast, a little pepper, paprika, and turmeric with 150ml of water until smooth, and bring to a boil, stirring constantly with a whisk. Once boiling, stir in the Soja Cuisine, tomato paste, mustard, tamari, a little salt, and sunflower-based spread. Preheat the oven to 200°C. Roll out the risen yeast dough on baking paper, place it on a baking sheet, and let it rest for a few minutes. Spread the sauce over the dough. Sprinkle the steamed vegetables evenly over it. Sprinkle with sesame seeds and grated cheese. Bake on the middle rack of the oven for 20-25 minutes. I calculated a quarter of a baking sheet per person. Big eaters will probably be able to manage half a baking sheet.