Vegetarian Pizza

• 1 tsp active dry yeast
• 1 tsp sugar
• 4 tsp olive oil
• 1 cup whole wheat flour
• 2 cups bread flour
• 1 tsp salt
• None None FOR THE PIZZA TOPPING
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 can (15 oz) lentils, drained
• 7 oz fresh mozzarella cheese
• 2 medium zucchini, julienned
• 1/2 cup fresh oregano leaves
• 1/2 cup finely grated pecorino cheese
• 1 cup arugula leaves
• None None FOR THE CHUNKY TOMATO SAUCE
• 1 small onion, finely diced
• 2 cloves garlic, crushed
• 1 can (15 oz) whole peeled tomatoes
• 2 sprigs rosemary, leaves only
• 1 tbsp honey

1. Place 3/4 cup warm water in a small bowl. Add yeast and sugar. Let stand for 10 mins until frothy. Stir in oil.
2. Combine flours and salt in a large bowl. Add yeast mixture. Mix with dough hook of electric mixer for 4 mins. Place dough in a clean bowl; cover with a damp, clean tea towel. Let stand in a warm place until doubled in size.
3. Punch dough down. Divide evenly into 8 pieces; form into balls. Cover and let stand for 10 mins. Using a rolling pin, roll balls into 7-inch rounds. Place on baking pans.
4. Preheat the oven to 425u0b0F. For the topping, place tomatoes in a roasting pan with olive oil. Season. Roast until skins begin to burst.
5. Meanwhile, for the tomato sauce, place all ingredients in a saucepan on medium heat. Simmer for 15 mins or until reduced by one-third.
6. Spread sauce over pizza crusts. Top with lentils, chunks of mozzarella, zucchini, cherry tomatoes and oregano leaves. Sprinkle with grated pecorino; season.
7. Bake for 10 mins. Garnish with arugula. Top with additional pecorino.

active dry yeast, sugar, olive oil, whole wheat flour, bread flour, salt, tomatoes, olive oil, lentils, mozzarella cheese, zucchini, fresh oregano, pecorino cheese, arugula, tomato sauce, onion, garlic, tomatoes, rosemary, honey

Taken from recipes-plus.com/api/v2.0/recipes/37006 (may not work)