Lumachun di lenticchie

Lentil lamachun

Although you can use any variety of tomato in this recipe, the roma (plum) tomato has fewer seeds and a dry flesh that makes it ideal for this pizza.

Preparation time: 20 minutes

Cooking time: 26 minutes

Makes: six pizzas (serves 6)

500 g (1 lb 2 oz) ripe roma (plum) tomatoes

2½ tablespoons olive oil, plus extra, for greasing

1 brown onion, finely chopped

2 garlic cloves, crushed

1½ tablespoons tomato paste (concentrated purée)

1 teaspoon sweet paprika

1 teaspoon ground allspice

¼ teaspoon cayenne pepper, or to taste (optional)

800 g (1 lb 12 oz) tinned brown lentils, rinsed, drained

1 bunch coriander (cilantro), chopped, plus extra sprigs, to garnish

1 quantity wholemeal pizza dough

125 g (4½ oz) feta cheese, roughly crumbled

Preheat the oven to 220°C (425°F/Gas 7). Lightly grease two large, heavy baking trays with olive oil.

Cut the tomatoes into quarters lengthways and remove the seeds. Chop the tomatoes into 5 mm (¼ in) pieces.

Heat the olive oil in a large heavy-based saucepan over medium heat. Cook the onion and garlic, stirring often, for 3–4 minutes or until starting to soften. Add the tomato paste and spices then cook, stirring constantly, for 1–2 minutes or until fragrant. Stir in the tomato and lentils then remove from the heat and cool slightly. Stir in the coriander.

Cut the dough into six even portions and shape each into a ball. Press each ball to flatten, then use a lightly floured rolling pin to roll out each ball on a lightly floured surface to a 15 x 24 cm (6 x 9½ in) oval.

Divide the cooled lentil mixture among the pizzas, piling it down the centre and leaving a 2.5 cm (1 in) border. Scatter with the feta. Fold the edges up to contain the filling, pinching the ends to create torpedo-shaped pizzas.

Carefully place the pizzas on the trays. Bake for 20 minutes, swapping the trays around halfway through cooking, or until crisp and golden. Serve warm or at room temperature, garnished with the extra coriander.