This bolognese pizza is absolutely delicious! A fluffy base with a chunky puy lentil topping. Sprinkle some ‘cashew’ parmesan for extra flavour.
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A cheeky little pizza recipe for you. Fluffy base topped with a delicious lentil bolognese, cashew parmesan and lots of fresh mint and a good sprinkle of chilli flakes. It’s a wonderfully flavoursome combination.
The puy lentils and mushrooms in the bolognese add such a hearty, rich taste and texture to the bolognese–and by the way, it’s just as good with rice or wedges so make a big batch.
Tips;
I used a pre-cooked pack of puy lentils here for speed but feel free to swap for home cooked lentils.
The cashew ‘parmesan’ is a brilliant sprinkle to roast veg, salads or dips.
I hope you love this tasty pizza!
Much love, Niki xxx.
This bolognese pizza is absolutely delicious! A fluffy base with a chunky puy lentil topping. Sprinkle some ‘cashew’ parmesan for extra flavour.
Prep time: 1 hour hr 30 minutes mins
Cook time: 40 minutes mins
Makes 2 medium pizzas servings
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Ingredients
For the dough
- 400 g flour–I used 1/2 white 1/2 spelt
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 300- 350 ml luke warm water
- Mix–leave for a few minutes.
For the bolognese
- 1 large onion chopped roughly
- 2 tbsp extra virgin olive oil
- 4 cloves garlic sliced
- 1/2 tsp oregano
- 1 tsp caraway
- 2 tsp smoked paprika
- 120 g tomatoes coarsely chopped
- 150 g mushrooms chopped
- 250 g pack ready to eat puy lentils or cooked lentils
- 2 tsp sun dried tomato purée or tomato puree
- 2 tbsp balsamic vinegar
- 1 tbsp vegan Worcester sauce
- 1 tsp tamari or soy
- Twist black pepper
- 1 tsp sea salt
For the cashew Parmesan
- 100 g cashews
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp sea salt
For the toppings
- Fresh mint shredded
- Chilli flakes
- Olive oil
Instructions
To make the dough
Add the dry ingredients to a large bowl–mix well.
Mix in the olive oil with the lukewarm water.
Bring together until you have a dough. Tip the dough onto a floured chopping board.
Knead for a few minutes until the dough is springy. Add more flour if needed.
Add back to the bowl and cover with a damp cloth for about a hr.
Transfer back onto the floured chopping board and knead again to knock back.
To make the topping
When the oil is in the pan, it will be a low to medium heat.
Add the onion and for approx 8-10 minutes until soft and browning.
Add in the garlic and herbs and stir for another few minutes, then add in tomatoes and mushrooms.
Cook down for 3-4 minutes, then add the lentils, tomato puree, balsamic, Worcester sauce and soy. Stir and simmer for 5 minutes.
Season well.
To make the 'Parmesan '
Add all the ingredients to a food processor and blitz, not too much as you want some texture.
To make the pizza
Heat the oven to 180C and lightly oil a large baking tray.
To make two medium pizzas, divide the dough into two, then roll out the dough on a floured chopping board.
Place on the baking trays.
Top the pizza with the bolognese, then bake for 15 minutes, until the crust is cooked and a little golden.
Remove from the oven and then top with cashew parmesan, fresh mint and chilli flakes.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Lentils or Cashews
The Ultimate Pumpkin Curry, With My Favourite Spices
Red Lentil Crepes with Charred Cabbage
Creamy Coconut Dal with Tarka and Mini Flatbreads
Puy Lentil Stew with Winter Veg Mash
Discuss this Recipe with Niki
2 Responses
Hi! What does “1 caraway” mean and/or equal in this recipe? Thanks.
Reply
Hi Jenny
Its 1 tsp
Amended!Love, Niki xx
Reply
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