Serves 4-6
Preparation time: 15 min
Cooking time: 25 min
PASTE
15 ml (1 T) coriander seeds
5 ml (1 t) caraway seeds
5 ml (1 t) cumin seeds
2 ml (½ t) mustard seeds
80 ml (⅓ cup) tomato paste
5 ml (1 t) paprika
1 chilli
5 ml (1 t) lemon juice
salt and pepper
PIZZA
15 ml (1 T) oil
1 onion, chopped
1 can (400 g) lentils
1 can (400 g) baked beans
250 ml (1 c) chicken stock
600 g ready-made bread dough
250 ml (1 c) grated Cheddar cheese
handful of parsley, chopped
• Put a baking sheet in the oven and preheat the oven to 200 °C.
• PASTE Toast the seeds in a frying pan over medium heat until they start to pop. Grind the toasted seeds with a mortar and pestle.
• Put the tomato paste in the same pan over medium heat and stir in the paprika, chilli, crushed seeds, lemon juice, salt and pepper cook until fragrant.
• PIZZA Heat the oil in a clean frying pan over medium and fry the onion until translucent. Add the paste followed by lentils, baked beans and stock and simmer for 10 minutes or until thick.
• Divide the dough into two balls and roll each out on a lightly floured surface to a 30 cm oval pizza base.
• Remove the baking sheet from the oven and grease with oil. Put the pizza bases on the hot tray and spread the lentil mixture over one half of each. Fold over and seal the edges.
• Sprinkle the cheese over and bake for 15 minutes or until golden. Garnish with chopped parsley.
- Hope Malau
