Veggie-packed Vegan Pizza

Pizza Dough

• olive oil, for greasing
• 200 g water, lukewarm
• 1 tsp caster sugar
• 20 g fresh yeast, crumbled
  of 5 g dried instant yeast
• 400 g strong white bread flour
• 30 g olive oil
• 1 tsp fine sea salt

Vegan Cheese Sauce

• 100 g raw cashew nuts, soaked for 15 minutes in hot water, drained
• 40 g nutritional yeast flakes
• 50 g waxy potatoes, peeled, cut in pieces (3 cm)
• 50 g carrot, peeled, cut in pieces (3 cm)
• 50 g onion, quartered
• 150 g water
• 1 Tbsp vegetable stock paste, homemade
  of ½ vegetable stock cube (for 0.5 l)
• 1 Tbsp lemon juice
• 1 pinch fine sea salt, to taste
• ½ tsp garlic powder
• 1 pinch sweet paprika
• 1 pinch ground black pepper

Finalisation

• 250 g tinned chopped tomatoes
• 50 g courgette, sliced (approx. 3 mm)
• 6 cherry tomatoes, sliced (approx. 3 mm)
• 50 g button mushrooms, sliced (approx. 3 mm)
• 50 g red onion, sliced (approx. 3 mm)
• 2 pinches fine sea salt
• 1 Tbsp dried oregano
• 1 Tbsp olive oil
• 15 fresh basil leaves, plus extra for garnishing