Pizza al Ragu

Pizza al Ragu is a delightful vegan twist on the traditional Italian pizza, featuring a rich, hearty ragu sauce made from lentils and vegetables. This dish is perfect for those looking for a comforting meal that is both flavorful and nutritious.

Ingredients

• Pizza dough - 250 grams
• Lentils (cooked) - 150 grams
• Olive oil - 2 tablespoons
• Onion (finely chopped) - 1 medium
• Carrot (finely chopped) - 1 medium
• Celery (finely chopped) - 1 stalk
• Garlic (minced) - 2 cloves
• Crushed tomatoes - 200 grams
• Vegetable broth - 100 ml
• Dried oregano - 1 teaspoon
• Fresh basil leaves - a handful (for topping)
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Preheat the oven to 220°C (428°F).
2. In a large skillet, heat the olive oil over medium heat and sauté the onion, carrot, and celery until softened, about 5-7 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the cooked lentils, crushed tomatoes, vegetable broth, dried oregano, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens slightly.
5. While the ragu is simmering, roll out the pizza dough on a floured surface to your desired thickness.
6. Transfer the rolled dough to a pizza stone or baking tray lined with parchment paper.
7. Spread the lentil ragu evenly over the pizza base, leaving a small border around the edges.
8. Sprinkle nutritional yeast on top if using, and add fresh basil leaves.
9. Bake in the preheated oven for 12-15 minutes or until the crust is golden and crispy.
10. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 410
• Protein: 20 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, supporting muscle health.
• High in fiber, promoting digestive health and satiety.

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