Ratatouille and Lentil Pizza is a modern Fusion recipe for a classic vegetarian pizza topped with ratatouille, lentils and cheddar cheese. The full recipe is presented here and I hope you enjoy this classic Fusion dish of: Ratatouille and Lentil Pizza.
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Ingredients:
1 bread dough pizza base (made with wholemeal flour)
60g green lentils
1/2 small aubergine (eggplant), diced
1 small onion, thinly sliced
1 garlic clove, crushed
3 tbsp olive oil
1/2 courgette (zucchini), sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
200g tin chopped plum tomatoes (undrained)
1 tsp dried oregano, crumbled
60g Cheddar cheese, thinly sliced
1 tbsp sunflower seeds
olive oil for drizzling
salt and black pepper
Method:
Place the lentils in a bowl then soak in hot water for 30 minutes. Drain then place in a pan and cover with fresh water. Bring to a simmer and cook for 10 minutes, or until tender. Take off the heat, drain and set aside.
Place the aubergine in a colander, sprinkle with a little salt then set over the sink to drain for 20 minutes. After this time wash under plenty of cold running water and pat dry with paper towels.
Add the oil to a frying pan and when hot use to gently fry the onion and garlic until soft (about 5 minutes). Now add the aubergine, courgette and bell peppers to the pan. Cover and leave to simmer on a low heat for 5 minutes.
Now add the tomatoes, drained lentils, oregano and 2 tbsp water to the pan. Bring to a simmer, cover and cook gently for 15 minutes, stirring occasionally (add a little more water if the mixture becomes too thick). Take the ratatouille off the heat and set aside to cool.
Turn the pizza dough onto a lightly-floured surface and either roll or pull until it's about 25cm in diameter. Transfer the dough to a lightly-greased baking sheet then using your finger and thumb turn up the edges of the dough to form a lip then cover the dough with a kitchen towel and set aside in a warm place to raise for 10 minutes.
Spread the ratatouille evenly over the surface of the dough, covering it almost to the edge. Arrange the cheese slices over the top then scatter the sunflower seeds over everything. Drizzle a little olive oil over the top then season with salt and black pepper.
Place the pizza in an oven pre-heated to 200°C and bake for about 18 minutes, or until the edges of the base are golden and crisp. Cut into wedges and serve immediately.
