A pizza with lots of nutritions. Kids will jump to eat this pizza with pulses.
25g (1 oz) fresh yeast
400g (14 oz) strong wholemeal flour
30 ml (2 tbsp) refined cooking oil
15 ml (1 tbsp) olive oil
1 clove garlic
Salt and freshly ground black pepper
1 kg (2 lb 4 oz) tomatoes
175g (6 oz) cooked red lentils
175g (6 oz) cooked yellow lentils
175g (6 oz) cooked peas
175g (6 oz) cooked chick-peas
30 ml (2 tbsp) alfalfa shoots
60 ml (4 tbsp) grated Pizza Cheese
Dissolve the yeast in 60ml (4 tbsp) lukewarm water, then add to the flour in a bowl with 200 ml (7 fl oz) lukewarm water and the refined cooking oil. Knead to a smooth, workable dough and set aside.
Peel and chop the onions and cook them in the olive oil in a pan until softened. Peel and crush the garlic and knead into the dough with the onion mixture. Add salt and pepper to taste, form into a ball, cover and set aside in a warm place for about 30 minutes, until risen and doubled in size. Roll out the dough to form 4 pizza bases, about 25 cm (10 in) in diameter. Place on 2 greased baking sheets. Slice the tomatoes and arrange over the pizza bases. Season with salt and pepper to taste.
Spread the mixed pulses over the pizza bases and leave in a warm place to rise for a further 15 minutes. Bake in a preheated over at 200 C/400 F/ Gas Mark 6 for 20-25 minutes, until cooked and lightly browned.
Mix the alfalfa shoots with the Pizza Cheese and sprinkle over the cooked pizzas just before serving. Serve immediately.
Serve with a mixed pepper and onion salad.