Ingredients
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1/4 cup low-fat cheese
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1 (12 inch) thin pizza crust
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1 1/2 cups water
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3/4 cup red lentil
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2 garlic cloves
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1 teaspoon ginger
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2 tablespoons stock
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1/2 red onion
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1/2 small eggplant
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16 ounces tomatoes
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1 teaspoon parsley
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1/2 teaspoon chili flakes
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1 1/2 teaspoons curry powder
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1 tablespoon cumin
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pepper
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1 lb sweet potato
Instructions
- PREHEAT oven 180 degrees C (350F).
- In saucepan, combine water and red lentils; boil then simmer about 20 minutes until soft.
- PEEL and dice eggplant and sweet potato in small pieces; finely dice red onion.
- HEAT stock in pan and saute onions and garlic for about 5 minutes; Stir in eggplant and sweet potato.
- ADD canned tomatoes, parsley, chilli, curry powder, cumin and pepper; simmer until sweet potato is soft --- about 20 - 25 minutes.
- Cover flat pan with al foil. Spread lentils on base of pizza crust, top with sweet potato mixture and top with cheese.
- BAKE for 15 minutes or until edges of pizza base browned.
- NOTE: curry powder amount can be adjusted to your tastes; I used HOT and chilli can also be adjusted.
- Make sure to taste your mixture so that you like it before putting on pizza base.
- NOTE: I used garlic and ginger in glass jars for ease.
- NOTE: Can vary cheese to your liking ie Mexican but remember re fat content/calories.