Vegan 'Bacon', Mushroom and Artichoke Pizza

2 store bought or home made pizza bases
Red and yellow capsicum slices
Sliced red onion
Portobello mushrooms, sliced
1/2 cup organic tomato paste
2-3 tbsp water
1 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried thyme
2 cloves garlic, minced
Handful cherry tomatoes
1 jar artichoke hearts in brine, halved
1/3 cup loosely packed PSF Dulse Leaf

Optional: Vegan cheese (bio cheese used here)
Garden fresh herbs or rocket (arugula) to serve

Preheat oven to 220C. Combine tomato paste and water with dried herbs and garlic. On trays lined with baking paper, place pizza bases and spoon over tomato mixture, spreading the paste to the edges.

Top with vegan cheese (optional), veggies and cherry tomatoes (cut side up).
If you want the dulse crispy, add this now or cook pizzas for 10 minutes before adding it, it will be softened and velvety when added half way through cooking.
Bake pizzas for 20 minutes or until veggies are starting to brown.

Garnish with fresh herbs and a drizzle of your favourite hot sauce and enjoy.

Erin Weeks @thegreenpantry