Getting there... Goozney oven at maximum, 500c measured in the center of the stone before each pizza. The extra sourdough starter makes a difference. The yeast helps with having consistent times and not being dependent on temperature/season. Should use less flour for shaping next time.
This batch was done with Morningstar farms meatless crumbles. I would increase the tomatillo salsa from what I added. And I would add some thin chopped green onion about the last 3 minutes in the heat.
Two of my favourite YouTube food Bloggers make this a quick weeknight meal. Traditional Italian meatball Rague served on a bed of Polenta. Both blog entries are in my profile, both come with video tutorials. This very creamy and cheesy dish is never a disappointment. Enjoy if you try.
