Moroccan Lentil Pizza with Pickled Baby Beets

A unique and flavorful pizza with Moroccan-inspired toppings. The combination of lentils, pickled baby beets, fennel, tahini, and mint creates a delicious and satisfying meal. Perfect for those looking to try something different on their pizza night.

Ingredients:

• 1 pizza dough
• 1 cup cooked lentils
• 1/2 cup diced pickled baby beets
• 1/2 cup thinly sliced fennel
• 2 tablespoons tahini sauce
• 1/4 cup fresh mint leaves
• 1/4 cup crumbled feta cheese optional
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Preheat your oven to 475F 245C

Roll out the pizza dough on a floured surface to your desired thickness

Place the rolled-out dough on a pizza stone or baking sheet

Brush the dough with olive oil and season with a pinch of salt and pepper

Spread the cooked lentils evenly over the pizza dough

Sprinkle the diced pickled baby beets and thinly sliced fennel over the lentils

Bake the pizza in the preheated oven for about 12-15 minutes or until the crust is golden brown and crispy

Remove the pizza from the oven and drizzle tahini sauce over the top

Sprinkle fresh mint leaves and crumbled feta cheese if using evenly over the pizza

Slice and serve hot

Enjoy your Moroccan Lentil Pizza with Pickled Baby Beets!