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
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.