Pillowy Pizza Dough Loaded with Leftovers

Christmas in our household, was a little quieter than normal this year, as it was for so many others. Nevertheless, I made a multitude of nibbles, cakes, puddings, and sides for the occasion. The main issue, of course, is that as our gathering was much smaller than usual, our fridge was brimming with leftovers! This got me thinking- how can I use up bits and pieces of sides and snacks as a super special (if somewhat fattening!) Saturday night treat? Leftovers pizza, of course!

The dough is inherintly vegan, I will work to test gluten free flours and will post a recipe in due course!

I made this 2 ways- one with vodka sauce, baby kale, sauteéd shallots, and balls of stuffing with some gouda, the other with marinara, cheddar, sauteéd shallots, garlic, sage, and dauphinoise/ scalloped  potatoes (recipe for the potatoes can be found at https://snugglegrub.com/delicious-dauphinoise-potatoes/).

Some roast seitan/meat, and/ or veggies with any sort of cheese would work wonders here. I am sharing my recipe for a high protein pillowy dough below, the quantities are enough for two pizzas, or one large ciabatta style loaf.  Top with a few of your favourite things and enjoy!

Ingredients
2 1/2 tsp instant yeast
1 tsp sugar
1 cup Einkorn flour
3 cups bread flour- I used the delicious high protien bread flour from Janie's Mill
1 tbsp salt - I used pink Himalayan salt
1 3/4- 2 cups warm water

Method
Place the yeast, sugar, and 1/2 cup of water into a large mixing bowl (or the bowl of a stand mixer if you have one) and leave for around 10 minutes- this allows time for the yeast to start to activate and should at least double in size and look 'foamy'.
Add the Einkorn and bread flours, the salt, and the rest of the water. Knead for around 10 minutes (or use speed 2 on the stand mixer with a dough hook), adding a little water if the mixture is too dry, or flour if the mixture is too wet.
Cover and leave in a warm place for at least 2 hours, or until the mixture has doubled in size.
Turn the dough out onto a floured surface. If making pizza, divide the dough into two equal portions, and shape to form the pizza crusts, leave to prove for at least 1 hour. If making bread, form a loaf shape and leave to prove for 1-2 hours.
If making bread, bake in a preheated oven at 350F/ 180C for 40-50 minutes. You can tell when the loaf is cooked through by turning it upside down and tapping the bottom- it should sound hollow.
If making pizza, add the toppings as desired then cook at 425F/220C for 15 minutes. Leave to cook for 3-4 minutes before slicing and serving.