- 8
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 Tbsp curry powder
- 1 lb fresh spinach, stems removed, washed well, and and coarsely chopped or 2 16-oz bags frozen spinach, thawed and squeezed dry
- Salt and freshly ground black pepper
- 1 tsp evaporated cane crystals
- 1 cup cooked brown lentils, well drained, or 1 15-oz can lentils
- rinsed and drained
- 1 whole wheat pizza dough
- tamarind chutney
Preparation
Step 1
Preheat oven to 450°F.
Heat the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the curry powder, stirring to coat the onion. Add the spinach and sugar and salt and pepper to taste. Cook until the spinach is wilted and just tender, 2-4 minutes. Stir in the lentils, then taste and adjust seasonings. Set aside.
Punch down the dough. On a lightly floured work surface, roll out into a circle about 1/4-inch thick. Transfer to a lightly floured pizza pan or baking sheet and bake on the bottom over rack for 8 minutes.
Remove from the oven and top with the spinach-lentil mixture, spreading it to within 1/2 inch of the edge. Bake iuntiol the crust is golden brown, about 10-12 minutes. Serve hot, with tamarind chutney.