This vegan pizza recipe with Dulse seaweed added is a twist on the provencal onion tart. It is garnished with Atlantic Dulse, instead of anchovies, as may be used in a French recipe. The Dulse adds a wonderful aspect to this pizza and of course, added nutrients.
Recipe base inspired by the recipe from My Darling Lemon Thyme blog. Please note if you are gluten free, use a GF recipe for your pizza dough, or purchase GF bases if you are time poor.
Serves 4. Prep time 40 mins
- 3 onions & 5 shallots, thinly sliced
- 1 tsp raw sugar (optional)
- 3/4 cup chopped mushrooms
- 3 cloves garlic, finely chopped
- 2 tsp fresh thyme, plus extra sprigs to serve
- ½ medium heat red chilli, seeded, finely chopped
- Drizzle of olive oil, to taste
- 350g small tomatoes, juices pressed out and sliced thinly
- 160g black olives, such as Niçoise or Kalamata, pitted
- 25g Pacific Harvest Atlantic Dusle Leaves
- 100ml olive oil
- 150ml lukewarm water (100-110 C)
- 300g (2 cups) plain flour
- 2 tsp dry yeast
- 1 tsp kelp salt or seaweed salt for added umami flavour
- 1 tsp honey
- Preheat the oven with a heavy-based oven tray to 200ºC.
- For the garnish:
- Heat olive oil in a frying pan over medium heat.
- Add onions and salt to taste; cook gently, stirring occasionally until the onions begin to sweat & cook down.
- Add the sugar, garlic, thyme, mushrooms and chilli and continue cooking over low heat until golden & caramelized (about 15-20 minutes). Cool.
- Spread the onion mixture on the base and place the tomatoes slices in a season with freshly ground pepper.
- Then, scatter the olives and the chop dulse leaves on top.
- Bake the pizza for 20-30 minutes, at 180ºC or until the pastry is crisp & golden and the tomatoes are soft.
- To serve, garnish with extra thyme sprigs and drizzle with olive oil if desired.
- Cut into pieces and serve hot or room temperature.
You can substite Nori flakes as a vegetarian alternative for any mediteranean inspired recipe that use anchovies because the taste is incredibly similar when Nori absorbs the moisture from surrounding ingredients. The Nori colour is most attractive on the dish – in fact more attractive than the anchovies originally used!
The onions have to be cooked very gently over a longer period of time so they caramelize and not darken; dark onions will give a bitter taste to the whole dish.