Mini Lentil Pizzas

Ingredients

• 1 cube fresh yeast (42 g)
• 500 g wheat flour type 1050
• 2 tbsp wheat flour type 1050 (for the work surface)
• 1 tsp salt
• 50 ml olive oil
• 80 g Red Lentils
• 300 ml Vegetable broth
• 150 g Feta
• 1 Zucchini
• 150 g cherry tomatoes
• 1 Red Onion
• 8 tbsp passata
• Pepper
• 2 sprigs oregano

Instructions

1. 1.

   For the dough, stir the yeast with 250 ml lukewarm water. Mix flour with salt, put in a bowl and make a well in the center. Pour in the yeast mixture and oil, knead all ingredients by hand or with an electric mixer’s beaters until a smooth dough forms. If the dough is too wet, add more flour; if it’s too dry, add a little more lukewarm water.

2. 2.

   Knead vigorously on a floured surface for about 10 minutes, return to the bowl and cover in a warm place for 1 hour.

3. 3.

   Meanwhile rinse the lentils and cook them in boiling vegetable broth for about 10 minutes. Drain, shock with cold water and let drain well.

4. 4.

   Crush the feta. Wash, trim and slice the zucchini into 0.5 cm thick rounds. Wash the tomatoes and halve them. Peel the onion and cut into thin rings.

5. 5.

   Knead the dough again on a floured surface and divide into 16 equal portions. Roll each into a round and place on a baking sheet lined with parchment paper. Spread passata over, season with salt and pepper, and top with zucchini slices and tomato halves.

6. 6.

   Add onion rings, lentils and feta on top, drizzle lightly with olive oil, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20–25 minutes.

7. 7.

   Remove the finished mini pizzas from the oven, arrange on plates and garnish with oregano flakes before serving.