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Steamed seaweed pizza recipe

Light, fluffy and crispy seaweed pizza that is topped with nutritious wakame seaweed, a soft, unctuous egg, rich kombu béchamel sauce and meltingly milky mozzarella.
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Prep Time 20 minutes
Cook Time 40 minutes
Proofing time 1 hour
Cuisine Asian-inspired
Servings 4 people

Equipment

  • Bamboo steamer basket

Ingredients
  

For the bases

  • 300 g of all purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of sugar
  • ½ teaspoon of salt
  • 7 g fast acting yeast
  • 165 ml of warm water

Béchamel sauce

  • 250 ml of milk
  • 1 tablespoon butter
  • 1 tablespoon of flour
  • 1 tablespoon of kombu dashi

Toppings

  • 20 g of dried wakame seaweed re-hydrated and chopped
  • 4 eggs
  • 2 (or 250g) buffalo mozzarella chopped into small cubes

Instructions
 

To make the pizza bases

  • Sift the flour into a large mixing bowl and stir in the sugar, salt and baking powder. Sprinkle the fast acting yeast over the flour and pour in warm water. Stir with a wooden spoon to bring the dough together, then use your hands to thoroughly mix the dough.
  • Turn the dough out onto a lightly floured surface and knead for 4-5 minutes until completely smooth.
  • Return the dough back to the mixing bowl, cover and let it prove in a warm place for 45 minutes.
  • Once the dough has doubled in size, knock the air out gently with your fist then roll it into a ball and divide into 4 equal pieces. Place the dough pieces into a lightly oiled deep tray or bowl, cover with cling film and rest them for a further 15 minutes to second prove.
  • Turn the dough out and roll each piece with a rolling pin on a lightly floured surface into rounds that will fit into a two tiered 18cm bamboo steamer lined with baking paper.
  • Place one pizza base into each bamboo steamer basket and push the dough into the edges with your fingers and gently press a small well in the middle of the base.
  • Stack the steamers, one on top of the other and place the lid on top. Using ideally 2 two tiered bamboo steamers or working in batches if necessary place the steamer over a pan of boiling water for 8 minutes. Remove the pizza bases from the steamer and set aside ready to top.

To top and cook the pizzas

  • To make the béchamel sauce, melt the butter in a sauce pan and once bubbling add the flour and stir to cook out the flour. Add the milk and kombu dashi and whisk smooth. Turn the heat down and continuously stir until the béchamel sauce has thickened. Set aside.
  • Spread the béchamel sauce equally over each pizza base, crack an egg into the well in the middle of each pizza and arrange the wakame seaweed around. Scatter the mozzarella equally over each pizza.
  • Place the pizzas in a 220℃/ 428°F oven and bake for 11-13 minutes, alternatively, they can be steamed in the bamboo steamer for 9-11 minutes.

Garnish options

  • Sriracha mayonnaise, togorashi seasoning, dulse seaweed, chilli oil, sesame oil.