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–+ servings

Gourmet Red Lentil Pizza

Catherine BarclayCatherine Barclay
Indulge in a gourmet delight with our Red Lentil Pizza topped with savoury marinated shiitake mushrooms and finished with a drizzle of balsamic glaze. Experience a burst of flavour and wholesome goodness in every bite!
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Course Main Course
Cuisine Italian
Servings 2 servings

Ingredients
  

Pizza Base

  • ¾ cup red lentils soaked, see notes**
  • ½ cup water
  • 2 cloves garlic
  • ½ tsp baking powder
  • ½ tsp italian mixed herbs
  • 1 tsp wholegrain mustard

Topping

  • tomato paste mixed with italian herb
  • ½ cup baby spinach leaves
  • ½ red onion sliced thinly
  • ½ red capsicum (bell pepper) sliced thinly
  • 12 marinated shiitake mushrooms
  • 2 sprigs fresh thyme
  • drizzle of balsamic glaze see notes below

Instructions
 

  • Preheat oven to 280℃
  • Drain the soaked lentils and add them to the blender with all the other pizza base ingredients. Blend until smooth.
  • Line a baking sheet with parchment paper. Pour the lentil batter onto the prepared baking sheet and use a spatula to spread it out into a circle, about 1/4 inch thick.
  • Bake the lentil pizza base in the preheated oven for 15-20 minutes, or until the edges are golden brown and the base is cooked through.
  • Once cooked, remove the pizza base from the oven. Cover with the herbed tomato paste, then lay out all the other toppings.
  • Return the pizza to the oven and bake for an additional 10-12 minutes, or until the toppings are heated through and the crust is crispy.

Notes

**To soak the red lentils, cover with water and leave overnight or at least for 4 hrs. 
Quick Balsamic Glaze
Ingredients:
  • 1 cup balsamic vinegar
  • 2 tablespoons maple syrup 
  • 1 teaspoon cornstarch
Instructions:
  1. In a small saucepan, combine the balsamic vinegar and maple syrup. Whisk together until well combined.
  2. Place the saucepan over medium heat and bring the mixture to a simmer.
  3. Reduce the heat to low and let the mixture simmer gently for 10-15 minutes, or until it has reduced by about half and has thickened slightly.
  4. If you prefer a thicker glaze, you can mix the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the simmering balsamic mixture and whisk continuously until the glaze thickens to your desired consistency.
  5. Once the glaze has reached the desired thickness, remove the saucepan from the heat and let the glaze cool for a few minutes.
  6. Use the balsamic glaze immediately as a topping for your pizza or let it cool completely before transferring it to a jar or container for storage.
 
 
 
 
 
 
 
 
Keyword Lentils, pizza, plant-based, vegan, wfpb, wholefoods
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