Name: Healthy Lentil-Ricotta Pizza
Ingredients: 1½ cups red lentils; 1¾ cups sodium-reduced vegetable broth; 2 cloves garlic; 2 sprigs dried oregano; 3 tbsp olive oil; 2 rainbow carrots (cut into strips); 2 small beets (thinly sliced); ⅔ cup ricotta cheese; ½ cup baby spinach; shaved Gruyère; 1 tbsp olive oil

Healthy Lentil-Ricotta Pizza

Red lentils form the base of this innovative pizza, which then gets topped with colourful fresh veggies.

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Ingredients

1½ cups red lentils
1¾ cups sodium-reduced vegetable broth
2 cloves garlic
2 sprigs dried oregano
3 tbsp olive oil

Garnish

2 rainbow carrots cut into strips
2 small beets thinly sliced
⅔ cup ricotta cheese
½ cup baby spinach
shaved Gruyère
1 tbsp olive oil

Instructions

Line baking sheet with parchment paper; preheat oven to 350°F.
In high-speed blender, pulse lentils until they resemble flour. Add broth, garlic and oregano; purée until a batter forms.
In large non-stick skillet, heat 1 tbsp of the oil over medium heat. Scrape in half of the batter and thinly spread; cook until golden on each side, about 2 to 3 minutes. Transfer to prepared baking sheet. Repeat with 1 tbsp of the remaining oil and remaining batter.
Spread ricotta over lentil bases. Divide carrots and beets and scatter on top, then drizzle with remaining olive oil.
Bake for 15 minutes. While still hot, top with spinach and Gruyère, and drizzle with more olive oil.