Prep 15 mins
Cook 30 mins
Inspired by the internet, TRUE! Added my bit of dash to it too! This is YUMMY as can be! Even if it IS my recipe :)
- 1⁄4 cup low-fat cheese
- 1 (12 inch) thin pizza crust
- 1 1⁄2 cups water
- 3⁄4 cup red lentil
- 2 garlic cloves
- 1 teaspoon ginger
- 2 tablespoons stock
- 1⁄2 red onion
- 1⁄2 small eggplant
- 1 lb sweet potato
- 16 ounces tomatoes
- 1 teaspoon parsley
- 1⁄2 teaspoon chili flakes
- 1 1⁄2 teaspoons curry powder
- 1 tablespoon cumin
- PREHEAT oven 180 degrees C (350F).
- In saucepan, combine water and red lentils; boil then simmer about 20 minutes until soft.
- PEEL and dice eggplant and sweet potato in small pieces; finely dice red onion.
- HEAT stock in pan and saute onions and garlic for about 5 minutes; Stir in eggplant and sweet potato.
- ADD canned tomatoes, parsley, chilli, curry powder, cumin and pepper; simmer until sweet potato is soft --- about 20 - 25 minutes.
- Cover flat pan with al foil. Spread lentils on base of pizza crust, top with sweet potato mixture and top with cheese.
- BAKE for 15 minutes or until edges of pizza base browned.
- NOTE: curry powder amount can be adjusted to your tastes; I used HOT and chilli can also be adjusted.
- Make sure to taste your mixture so that you like it before putting on pizza base.
- NOTE: I used garlic and ginger in glass jars for ease.
- NOTE: Can vary cheese to your liking ie Mexican but remember re fat content/calories.
Very creative creation, basically like a curry on a pizza! Though I would have loved it, I cut back on the spices (and skipped the eggplant) for DH, which made it a winner for him too. I used goat cheese, half the tomatoes/more parsley (fresh/raw at the end), and tortillas for the crust to make it quicker, and baked them at 450 F for 8 minutes. It made 3 tortillas worth (though probably would have been 4 if I hadn't cut back on the topping amounts) and each one was plenty to feed one person. I have a feeling there would be enough filling for at least two 12 inch pizza crusts.
This is wonderful pizza! So full of flavor. I used a yeast-raised naan recipe for the crust and used spinach instead of eggplant. We loved it - thanks for sharing!
I really enjoyed this pizza. Thanks for posting it! I cheated by cooking my sweet potatoes for 3 minutes in the microwave first and then dicing--cut down on the simmer time. If that's possible to do with the eggplant too then I'd do it. Left out the parsley since I don't think it adds to much (not a fan of it) and forgot the ginger. I like the pita idea just because my ready-made pizza crust made the whole dish SO filling. I was stuffed after 2 slices! Thanks again!