Summary

Ingredients

For the dough:

• 350 g spelled flour type 1050
• 200 ml water, lukewarm
• 0.5 ½ cube fresh yeast
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 pinch (s) sugar

For covering:

• 350 g savoy cabbae, a medium-sized head
• 90 g Pardina lentils (tasty brown lentils, do not need to be soaked)
• 100 g tomato paste
• 50 ml red wine, organic, vegan
• 2 medium onion (s), red
• 1 can tomatoes, chunky, approx. 500 g
• 1 teaspoon salt
• 1 teaspoon pepper, freshly ground
• 0.5 teaspoon ½ paprika powder, noble sweet
• some nutmeg, grated
• 1 squirt lemon juice
• 5 tablespoon olive oil for frying

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Instructions

1. For the yeast dough, sieve the spelled flour into a mixing bowl, press a small depression in the middle with your fingers and crumble the fresh yeast into it. Add sugar, salt, lukewarm water and olive oil and knead everything, ideally in a food processor, to form a smooth, homogeneous dough that loosens from the edge of the bowl. Shape the yeast dough into a ball and cut lightly crosswise at the top with scissors. Cover and let rise in a warm place for 50 minutes until the volume has doubled.
2. Meanwhile, for the topping, boil the lentils in 600 ml water for about 30 minutes, drain and drain. Remove the stalk from the savoy cabbage and cut into short, narrow strips. Peel the onions and finely dice them. Peel the garlic and place in a press.
3. Heat the olive oil in a large saucepan or pan. Add the savoy cabbage strips and fry over high heat. Fold the onion cubes, pressed garlic and tomato paste into the savoy cabbage and fry briefly. Deglaze quickly with red wine and add the tomatoes. Add a splash of lemon juice and season with salt, pepper and spices. Finally fold in the lentils.
4. Preheat the oven to 200 ° C top / bottom heat.
5. Knead the risen yeast dough again with floured hands and roll it out to the edge on a baking sheet lined with baking paper. Spread the savoy cabbage and lentil topping on top and bake the pizza in the oven for about 30 minutes.