Wood fire pizza oven topped w/Caramelized Black Fig, Shallot and roasted Cherry radish on a 5 day fermented sourdough crust, w/Roasted garlic Beurre blanc sauce and balsamic drizzle. And cheesy bread.

All homemade or out of the garden
Pizza made in Fyra 12" wood fire pizza oven.
Crust-
•120g active sourdough starter
•3/8 cup like warm water
•1/2tsp honeysuckle nectar
Mixed sat @95° for 10mins+
•1tsp grape seed oil
•3/4tsp Himalayan salt.
•150g bread flower(I used King Arthur organic bread flour)
-Kneaded for 10 mins, bulk fermented for 5 days in the fridge; brought out day of cooking 8 hrs prior to bring to room temp

Beurre Blanc
In sauce pan over medium heat-
2tbsp melted butter
2tbsp diced shallots
2 1/2 tbsp minced garlic
Sautéed until golden
3/4cup vegan heavy cream
1/8 tsp onion powder
1/2tsp Himalayan salt
1/2tsp fresh ground black pepper
1/8tsp onion powder
1/8tsp garlic granules
1/8tsp basil
1/8tsp parsley
1/8tsp oregano
1/1tsp thyme
Reduced for 30 mins

Almost/oat mozzarella +cashew Parmesan
Topped w/
Carmelized Black fig
Shallots
Crimini mushrooms
Drizzled w/ avacado oil and garlic granules
Cooked with 75/25% Oak/Hickory at 750° middle stone temp for 2 1/2 mins 30 sec turns.

Cheesy bread-
Same crust and white sauce/ cheese
W/ homemade marinara
2cups of roasted tomatoes
2tbsp avocado oil
2tsp Himalayan salt
2tsp black pepper
2 cloves fresh garlic
-1/2 tsp parsley
-1tsp oregano
-1tsp basil
-1/4tsp thyme