About this recipe:This unusual yet tasty sweet and savoury pizza is made with a curried red lentil sauce and then topped with a delicious mix of sweet potato, aubergine, tomatoes, garlic, onions and spices.
150g (5 oz) red lentils
350ml (12 fl oz) water
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 small aubergine, diced
2 sweet potatoes, cubed
1 (400g) tin chopped tomatoes
1 teaspoon ground ginger
1 1/2 teaspoons curry powder
1 tablespoon ground cumin
salt and freshly ground black pepper to taste
1 pizza base
2 tablespoons grated Pecorino cheese
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Combine the lentils and water in a small saucepan. Bring to the boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
Preheat the oven to 190 C /Gas mark 5.
Heat oil in a frying pan over medium heat. Stir in garlic and onions; cook until soft and slightly browned. Stir in aubergine and sweet potato. Pour in liquid from tinned tomatoes. Simmer until juices are absorbed.
Stir in tomatoes, ginger, curry powder, cumin, salt and pepper; simmer until sweet potato begins to soften, about 15 to 20 minutes. (If juices cook off before potatoes are fully cooked, stir in a small amount of water, and cover.)
Place pizza base on baking tray. Spread the lentils evenly across the surface out to the edges. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
Bake in a preheated oven until the edges are browned, about 10 to 12 minutes.