A pizza with lots of nutritions. Kids will jump to eat this pizza with pulses.
Ingredients:
25g (1 oz) fresh yeast
400g (14 oz) strong wholemeal flour
30 ml (2 tbsp) refined cooking oil
2 onions
15 ml (1 tbsp) olive oil
1 clove garlic
Salt and freshly ground black pepper
1 kg (2 lb 4 oz) tomatoes
175g (6 oz) cooked red lentils
175g (6 oz) cooked yellow lentils
175g (6 oz) cooked peas
175g (6 oz) cooked chick-peas
30 ml (2 tbsp) alfalfa shoots
60 ml (4 tbsp) grated Pizza Cheese
Method:
Dissolve the yeast in 60ml (4 tbsp) lukewarm water, then add to the flour in a bowl with 200 ml (7 fl oz) lukewarm water and the refined cooking oil. Knead to a smooth, workable dough and set aside.
Peel and chop the onions and cook them in the olive oil in a pan until softened. Peel and crush the garlic and knead into the dough with the onion mixture. Add salt and pepper to taste, form into a ball, cover and set aside in a warm place for about 30 minutes, until risen and doubled in size. Roll out the dough to form 4 pizza bases, about 25 cm (10 in) in diameter. Place on 2 greased baking sheets. Slice the tomatoes and arrange over the pizza bases. Season with salt and pepper to taste.
Spread the mixed pulses over the pizza bases and leave in a warm place to rise for a further 15 minutes. Bake in a preheated over at 200 C/400 F/ Gas Mark 6 for 20-25 minutes, until cooked and lightly browned.
Mix the alfalfa shoots with the Pizza Cheese and sprinkle over the cooked pizzas just before serving. Serve immediately.
Serve with a mixed pepper and onion salad.
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