Nutty spelt makes a perfect base for this caramelised onion and vegan potato pizza recipe. Topped with balsamic garlic cashew aioli and a few rocket (arugula) leaves its the perfect thing to serve to friends over a few drinks.
In the age of low carb, paleo and whatever diet seems to be the latest fad it seems almost shameful to admit to loving both bread and potatoes.
But there you have it. I’m declaring my love for both bread and potatoes, as you might have guessed from the spelt caramelised onion and potato pizza recipe I’m sharing today!
Potatoes and bread are great vehicles for other flavours. In this case, I’ve paired them with beautifully sticky and subtly sweet caramelised onions and a vegan balsamic garlic aioli.
I love a good balsamic, but finding a good quality balsamic can be hard to find. I especially love the gorgeous balsamic syrups from Jomeis because they are totally free of nasties such as colourings, fake flavourings and thickeners. They also offer a 100% organic version which is refined sugar-free, using coconut sugar to enrich their balsamic into a delicious syrup.
Balsamic adds a lovely richness to the potatoes that is enhanced with the piney punch of finely chopped rosemary on a bed of caramelised onions and a 100% spelt pizza base which adds a lovely the slight nuttiness.
The finishing touch to this spelt caramelised onion and potato pizza recipe is a few rocket (arugula leaves) and a drizzle of balsamic garlic aioli to add a lovely creamy note to this cheese-free vegan pizza. If you want a little more vegan-friendly creamy cheesiness my cashew ricotta would work fabulously here too.
So tell me, what is your favourite thing to do with balsamic syrups?
Makes two 22cm (9 inch) pizzas.
45 minPrep Time
45 minCook Time
1 hr, 30 Total Time
- 150g cashews, soaked for 2 to 4 hours
- 1 large garlic clove
- 1/2 cup water
- 1 1/2 tsp dijon mustard
- 1 tbs lemon juice
- 2 tbs Jomeis Sweet Balsamic Reduction
- a pinch of salt
- 1/3 cup extra virgin olive oil
- 1 tbs olive oil
- 6 onions, sliced
- 2 tsp finely chopped rosemary
- 1 tbs brown sugar
- 3 - 4 tbs of Jomeis Sweet Balsamic Reduction
- 1 tbs water
- salt and pepper to taste
- 300g potatoes
- 2 tsp finely chopped rosemary
- 1-2 tsp olive oil
- 1/4 - 1/2 tsp salt, depending on taste
- Recipe here
- rocket (arugula)
- Sweet Balsamic Syrup
- Start by making the aoli. Drain the cashew and pop them in the food processor with the garlic. Process until the cashews form a paste. Add the water, mustard, lemon juice, balsamic and salt and process until smooth. When the aioli is smooth, with the food processor running, slowly drizzle in the extra virgin olive oil and process until smooth and well combined. Decant into a jar or container and refrigerate until needed.
- Next make the caramelised onions. Place a large flying pan over a medium low heat. Add the olive oil and onions and cook slowly, stirring every so often so they don't catch, until lovely and golden and soft. Add the rosemary along with the sugar, water and balsamic and cook for 5 to 10 minutes or until lovely and sticky, with a little liquid remaining in the pan. Leave to cool completely before placing on top of your pizza dough.
- Finely slice the potatoes. A mandaolin is best for this. Bring a large saucepan of water to a boil and add the potato slices. Cover and cook for 5 to 7 minutes or until the potato is yields when pierced with a fork. The cooking time will be completely dependant on how thinly you manage to slice your potatoes. So check after a 3 minutes and check again at 5 minutes to see how they are going. When they are tender drain and lay on a clean kitchen towel or paper towel in a single layer and leave to cool completely before placing on the pizza.
- Make your pizza base (recipe here), following the recipe here and preheat the oven to its highest setting and place 2 pizza stones in the oven to preheat.
- Divide the pizza dough into 2 even pieces and place on grease proof baking paper. Roll out with a rolling pin or press into a circle with your hands until you have a circle roughly 22cm (9 inches) in diameter.
- Divide the caramelised onion between each pizza. Place the cooled potato in a large bowl and add the rosemary, olive oil and salt. Toss well to combine. Don't fret if any pieces of potato break. Just put those slices on the bottom. Crown your pizza with the potato slices.
- Carefully transfer each pizza to the pizza stone in the oven and bake for 10 to 12 minutes.
- To serve, drizzle with the balsamic aioli and scatter with a few rocket (arugula) leaves and an extra drizzle of the balsamic syrup.
For a slightly lighter pizza replace half the spelt flour with plain flour.
This recipe was sponsored by Jomeis Fine Foods. Thank you for supporting the sponsors that keep Delicious Everyday delivering free recipes to your kitchen!