Bolognese Pizza with Cashew ‘Parmesan’
This bolognese pizza is absolutely delicious! A fluffy base with a chunky puy lentil topping. Sprinkle some ‘cashew’ parmesan for extra flavour.
A cheeky little pizza recipe for you. Fluffy base topped with a delicious lentil bolognese, cashew parmesan and lots of fresh mint and a good sprinkle of chilli flakes. It’s a wonderfully flavoursome combination.
The puy lentils and mushrooms in the bolognese add such a hearty, rich taste and texture to the bolognese–and by the way, it’s just as good with rice or wedges so make a big batch.
Tips;
I used a pre-cooked pack of puy lentils here for speed but feel free to swap for home cooked lentils.
The cashew ‘parmesan’ is a brilliant sprinkle to roast veg, salads or dips.
I hope you love this tasty pizza!
Much love, Niki xxx.
Ingredients
For the dough
- 400 g flour–I used 1/2 white 1/2 spelt
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 300- 350 ml luke warm water
- Mix–leave for a few minutes.
For the bolognese
- 1 large onion chopped roughly
- 2 tbsp extra virgin olive oil
- 4 cloves garlic sliced
- 1/2 tsp oregano
- 1 tsp caraway
- 2 tsp smoked paprika
- 120 g tomatoes coarsely chopped
- 150 g mushrooms chopped
- 250 g pack ready to eat puy lentils or cooked lentils
- 2 tsp sun dried tomato purée or tomato puree
- 2 tbsp balsamic vinegar
- 1 tbsp vegan Worcester sauce
- 1 tsp tamari or soy
- Twist black pepper
- 1 tsp sea salt
For the cashew Parmesan
- 100 g cashews
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp sea salt
For the toppings
- Fresh mint shredded
- Chilli flakes
- Olive oil
Instructions
To make the dough
- Add the dry ingredients to a large bowl–mix well.
- Mix in the olive oil with the lukewarm water.
- Bring together until you have a dough. Tip the dough onto a floured chopping board.
- Knead for a few minutes until the dough is springy. Add more flour if needed.
- Add back to the bowl and cover with a damp cloth for about a hr.
- Transfer back onto the floured chopping board and knead again to knock back.
To make the topping
- When the oil is in the pan, it will be a low to medium heat.
- Add the onion and for approx 8-10 minutes until soft and browning.
- Add in the garlic and herbs and stir for another few minutes, then add in tomatoes and mushrooms.
- Cook down for 3-4 minutes, then add the lentils, tomato puree, balsamic, Worcester sauce and soy. Stir and simmer for 5 minutes.
- Season well.
To make the 'Parmesan '
- Add all the ingredients to a food processor and blitz, not too much as you want some texture.
To make the pizza
- Heat the oven to 180C and lightly oil a large baking tray.
- To make two medium pizzas, divide the dough into two, then roll out the dough on a floured chopping board.
- Place on the baking trays.
- Top the pizza with the bolognese, then bake for 15 minutes, until the crust is cooked and a little golden.
- Remove from the oven and then top with cashew parmesan, fresh mint and chilli flakes.
2 Responses
Hi! What does “1 caraway” mean and/or equal in this recipe? Thanks.
Hi Jenny
Its 1 tsp
Amended!
Love, Niki xx