After popping up at The Hive in Cambridge Heath, Flat Earth Pizza, created by Rich Baker and Sarah Brading, has now set up shop at The Plough in Homerton, slinging pizzas Thursdays to Saturdays. The menu changes every month but what remains the same is their awesome pizza dough which is made using a combination of flours from E5 Bakehouse and Gilchester’s organic heritage stoneground flour. The heritage grains are free from any chemicals or mass market alterations so this is a pizza that you don’t have to feel too guilty about eating. Toppings are inventive too, with a range of fermented, foraged and wild ingredients – there’s blue cheese and pickles, nettle pesto with walnuts and elderberry balsamic, kimchi fiorentina, and garlic mushrooms with tarragon and pickled mushrooms. There’s vegan cheeses available too thanks to a collaboration with vegan cheese maker Kinda Co, and any leftover veg gets blitzed up to make crust dippers, so it’s low on food waste too.