Trying to go meatless but worried that your veg pizza won’t have enough protein? Add some lentils to the passata sauce and voila! A veg dish that still packs a protein punch.

Ingredients (serves 1)

1 tin Brown lentils, drained and rinsed

¼ cup tomato passata

100g mushrooms, thinly sliced

1 medium tomato, sliced

100g bell pepper, sliced

40g mozzarella cheese, grated

Salt and ground black pepper to taste

2 whole-wheat pita breads

1 small handful rocket leaves

Method

Preheat oven to 180 °C and line a baking tray with baking paper. Place the lentils and passata in a bowl and mix until well combined. Alternatively, place in a blender for a smoother sauce.

Cut the pita bread in half to make 2 thin round pizza bases. Spread over the lentil and passata mixture and scatter over the sliced vegetables. Sprinkle with cheese and season with salt and pepper, if desired.

Place the mini pizzas on the baking tray and bake for 8-10 minutes until cheese is melted and the edges are golden brown. Place rocket on top and serve.