Pizza with Tomatoes, Mozzarella and Lentils

Ingredients

• 400 g flour
• 1 tsp salt
• 42 g yeast (1 cube)
• 1 tsp sugar
• 2 tbsp olive oil
• vegetable oil (for the tray)
• flour (for the work surface)
• 265 g lentils (1 can)
• 1 large onion
• 350 g plum tomatoes
• 250 g mini mozzarella balls
• 150 ml passata
• Salt
• pepper (ground)
• coriander leaves (for garnish)

Instructions

1. 1.

   Put the flour and salt in a large bowl and make a well. Dissolve the yeast and sugar in 200 ml lukewarm water, then add the olive oil to the well. Stir from the center with the flour and knead vigorously until the dough is smooth and releases easily from the bowl. Let rise covered in a warm place for about 60 minutes until doubled.

2. 2.

   Meanwhile drain the lentils in a sieve. Peel, halve and slice the onion into thin strips. Wash the tomatoes and quarter them; drain the mozzarella balls.

3. 3.

   Preheat the oven to 240 °C (bake top and bottom). Divide the dough in half and roll each piece on a floured surface into a round thin flatbread, leaving a slightly thicker edge. Place the flats on one or two parchment‑lined trays. Mix the passata with salt and pepper; spread quickly over the dough, then distribute lentils and onion strips, topping with tomatoes and mozzarella.

4. 4.

   Bake in the preheated oven for about 15 minutes. Garnish with fresh coriander before serving.