Lentil Prosciutto Parmesan Pizza
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1-12" pizza
A pizza showcasing how versatile the great lentil is by using lentils three ways.
Homemade Lentil Flour
  • ½ cup red lentils
Pizza Dough
  • 1 cup warm water
  • 1 Tbsp. active, dry yeast
  • 1 Tbsp. honey
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 2½ cups bread flour
  • ½ cup lentil flour
Pizza Sauce
  • ¼ cup red lentils, picked over and rinsed
  • ½ cup water
  • 1 Tbsp. olive oil
  • Garlic Salt to taste
  • ½ cup pizza sauce
  • 200 gms. sliced fresh mozzarella
Black Lentils
  • ¼ cup black lentils, picked over and rinsed
  • ½ cup water
  • 1 garlic clove, smashed but still whole
  • Salt
Pizza toppings
  • Prosciutto
  • Arugula
  • Shaved Parmesan
  • Cooked black lentils
  1. For the lentil flour: Clean the lentils and rinse well and drain very well. Dry between paper towels and then lay the lentils out on new paper toweled lined cookie sheet. Let them dry in a warm spot. Transfer the lentils to a dry skillet and toast over medium heat. Stir frequently so they don't burn. Let the lentils cool and then process in a small coffee or spice grinder until they are a fine powder. You may want to sift the flour if you are using only lentil flour for a recipe. We omitted this step so you could see the lentils in the dough.
  2. Pizza Dough: Directions: 1) In mixer bowl, pour in warm water and sprinkle yeast over the top. Mix in until it dissolves and then mix in honey. Wait 10 minutes or until it is frothy. 2) Add in salt, olive oil and ½ cup of flour. Using the paddle attachment on level 2, gently mix and gradually add flour until it forms a ball that clears the side of the bowl. 3) Switch to hook attachment and knead for 3 minutes on level 5. The dough should be elastic and keep a finger imprint when touched. 4) Remove the dough from the bowl. Lightly grease the bowl with olive oil. Place the dough back in and cover for 1½ – 2 hours, until it has tripled in size.
  3. Pizza Sauce: Simmer the red lentils in the water until very tender, 12-15 min. Mash with a fork with the olive oil and garlic salt to taste. Add ½ cup of your favorite pizza sauce and stir well. Set aside.
  4. Black Lentils: Simmer the black lentils in the water with the garlic clove until just tender about 20 min. You don't want them mushy. Drain if there is any water left. Remove to a bowl and salt. Set aside.
  5. Preheat oven to 425F. When the dough is ready roll out to desired size. This amount of dough will make two 12" pizzas. You can freeze the other half or double the sauce and make two. Place pizza on your favorite pizza pan or stone. Top with the sauce and the sliced mozzarella. Bake for 10-12 min. until pizza dough is cooked and browned. It may take longer in different ovens and on different pans and stones.
  6. Remove from the oven and immediately top with a handful of the black lentils. Top with arugula, torn prosciutto, Parmesan and more lentils. Serve immediately.
  7. If there are extra black lentils eat them for a snack! Delicious!
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/lentil-prosciutto-parmesan-pizza/