Ingredients
20g sea spaghetti seaweed
1 onion
1 carrot
2 ripe tomatoes
Instant seaweed or herb salt, ginger and basil
Salt to taste
Pizza base
500g wholemeal flour
2 cubes fresh yeast (20g)
100ml olive oil
Sea salt
200ml water
Preparation
Dissolve the yeast in 200ml warm water. Mix the flour with the salt and make a well in the centre, add the water with the yeast and knead, add the olive oil and knead vigorously. Continue kneading until the dough no longer sticks to your hands, adding a little water or flour if necessary, depending on the consistency of the dough. (Kneading time approximately 10 minutes). Leave to rest for 30 minutes and knead again, then roll out the dough with a rolling pin and leave it ready for the filling.
For the filling
Peel and chop the onion and fry it in olive oil. Meanwhile, soak the sea spaghetti seaweed for 20 minutes.
