Sea Pizza! After a perfect summers day at the beach collecting seaweeds and exploring rock pools, surfing and swimming, this is a quick and easy recipe to create. You can relax while the dough rises in the sun, catching up with friends and family while everyone sneaks pizza toppings. The use of seawater in the dough means you don’t have to add any salt to this recipe. Bonus. You got enough salt in your mouth when you went swimming anyway, right? If you are vegan or lactose intolerant, you can always substitute regular cheese with a creamy nut cheese after the pizza comes out the oven.
4 cups of bread flour
2 cups of sea water, strained and heated
4 Tbs Olive Oil
15g instant yeast
1 handful of seaweed, washed well, rinsed and chopped
½ cup of wild garlic leaves, chopped
2 cups of homemade tomato sauce
Pizza toppings ~ we like using: seasonal veg and fruit, fresh herbs, seaweeds, wild greens, edible flowers
Mix the flour and yeast together in a big mixing bowl. Add the seaweed and wild garlic into the flour and give it a good stir.
Strain the sea water through a muslin cloth to get rid of any sand or shells, and heat in a little saucepan until warm.
Make a well in the middle of the flour and pour in the oil and sea water. Stir with a spoon until the water and flour have combined.
Bring the mix together with your hands until a soft dough has formed, adding more flour if its too wet or more water if too dry. Knead for 5 mins, place back in the bowl, cover with a dishcloth and set aside in a warm place until the dough has doubled in size.
Knock back the dough and divide into 8 little balls. Roll out each ball on a floured surface, spoon homemade tomato sauce on top of each pizza base, and add toppings of your choice with lashings of grated cheese. Bake in a hot wood fired oven for an extra delicious smoky flavour or in a regular oven at 180dec Celsius until golden brown and crispy. Remove from heat, garnish with edible flowers and serve warm. Hello Summer!