Lentil and Fontina Cheese Pizza Pot Pie

Lentil and Fontina Cheese Pizza Pot Pie

prep time

minutes
cook time

minute
servings
6

Ingredients































Cooking Instructions

1

Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in aluminum foil. Bake at 350°F for 1 hour; let cool 10 minutes. Separate cloves, and squeeze to extract garlic pulp; discard skins. Set aside.


2

Place lentils in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Place lentils in a bowl, and mash. Add garlic pulp, thyme, 2 tablespoons lime juice, and 1/4 teaspoon salt; stir well, and set aside.


3

Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 10 minutes. Peel; dice bell peppers, and set aside.


4

Combine mushroom caps, leek, and 2 tablespoons water in a medium non-stick skillet; cook over medium-high heat 5 minutes or until liquid evaporates. Stir in diced bell peppers, tomato, 1/4 teaspoon salt, and pepper; cook 1 minute. Remove from heat; stir in basil, cilantro, mint, and lime juice. Set aside.


5

Coat insides and outside rims of six 1 1/2-cup soup cups or bowls with cooking spray. Place 2 tablespoons fontina and 1 tablespoon asiago into bottom of each soup cup. Gently press 1/2 cup mushroom mixture into each cup. Gently press 1/2 cup lentil mixture into each soup cup, spreading to cover mushroom mixture. Place 1 prepared pizza crust over top of each cup, stretching dough over cup's outside rim and pressing to form a seal. Place the soup cups on a jelly-roll pan, and bake at 450°F for 15 minutes or until the crusts are lightly browned.


6

Invert each soup cup onto an individual plate, and remove cup. Garnish pizzas with fresh herbs, if desired.


7

Pizza Dough: Dissolve sugar and yeast in 3/4 cup warm water in a large bowl; let stand 5 minutes. Stir in flour, oil, and salt to form a soft dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°F), free from drafts, for 1 hour or until doubled in bulk.


8

Punch dough down, and turn out onto a lightly floured surface. Divide dough into 6 equal portions; roll each portion into a circle large enough to cover top of soup cups and extend 1/2 inch over sides. Bake according to recipe directions.


Ingredients































Cooking Instructions

1

Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in aluminum foil. Bake at 350°F for 1 hour; let cool 10 minutes. Separate cloves, and squeeze to extract garlic pulp; discard skins. Set aside.


2

Place lentils in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Place lentils in a bowl, and mash. Add garlic pulp, thyme, 2 tablespoons lime juice, and 1/4 teaspoon salt; stir well, and set aside.


3

Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 10 minutes. Peel; dice bell peppers, and set aside.


4

Combine mushroom caps, leek, and 2 tablespoons water in a medium non-stick skillet; cook over medium-high heat 5 minutes or until liquid evaporates. Stir in diced bell peppers, tomato, 1/4 teaspoon salt, and pepper; cook 1 minute. Remove from heat; stir in basil, cilantro, mint, and lime juice. Set aside.


5

Coat insides and outside rims of six 1 1/2-cup soup cups or bowls with cooking spray. Place 2 tablespoons fontina and 1 tablespoon asiago into bottom of each soup cup. Gently press 1/2 cup mushroom mixture into each cup. Gently press 1/2 cup lentil mixture into each soup cup, spreading to cover mushroom mixture. Place 1 prepared pizza crust over top of each cup, stretching dough over cup's outside rim and pressing to form a seal. Place the soup cups on a jelly-roll pan, and bake at 450°F for 15 minutes or until the crusts are lightly browned.


6

Invert each soup cup onto an individual plate, and remove cup. Garnish pizzas with fresh herbs, if desired.


7

Pizza Dough: Dissolve sugar and yeast in 3/4 cup warm water in a large bowl; let stand 5 minutes. Stir in flour, oil, and salt to form a soft dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°F), free from drafts, for 1 hour or until doubled in bulk.


8

Punch dough down, and turn out onto a lightly floured surface. Divide dough into 6 equal portions; roll each portion into a circle large enough to cover top of soup cups and extend 1/2 inch over sides. Bake according to recipe directions.


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Tagged in: Asiago Fontina Pizza

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