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PIZZA

Grilled BBQ Lentil Pizza

Grilled BBQ Lentil Pizza
Grilled BBQ Lentil Pizza Recipe
No matter the time of year, pizza always hits the spot! What better way to get your BBQ and pie cravings covered, than with this Grilled BBQ Lentil Pizza?
Ingredients
Crust
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon active dry yeast
  • 1 1/2 cups unbleached all-purpose flour plus more for dusting
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil plus more for the crust
Pizza Toppings
  • 1/2 cup vegan BBQ sauce plus 2 tablespoons
  • 1/2 cup shredded vegan cheese I mixed smoked gouda and provolone
  • 1/4 cup red onion slivers
  • 1/4 cup diced pineapple
  • 1 tablespoon sliced fresh jalapeno
  • 1/2 cup cooked brown or black lentils
  • 1 tablespoon minced fresh cilantro
Instructions
  1. Stir sugar into warm water until it dissolves, then add active dry yeast. Set aside to rise for 12-15 minutes.
  2. Sift the dry ingredients together in a large bowl. Once yeast mixture is ready, pour it into the bowl, along with the olive oil. Knead dough on a surface dusted with flour, for 3 minutes. Place the dough ball in an oiled bowl, cover with a damp cloth, for 30 minutes. Preheat grill to roughly 450F.
  3. Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about ½” thick; then carefully stretch the dough out with your hands until it is 12 to 14 inches wide.
  4. Make sure to leave the dough a little thicker around the edges for a good crust. Place the dough onto a pizza peel or pan that is lightly dusted with flour. 
  5. Once grill is hot, carefully tilt pizza pan toward the grill and give it a quick jab. The crust should start to slide off, carefully place the rest flat on the grill. Close grill lid and cook for 5 to 6 minutes, or until it is puffy and grill marks are vivid.
  6. Carefully, remove crust from grill and place it back on pizza pan - grill marks up - it will be fragile. Now, spread 1/2 cup vegan BBQ sauce over pizza crust, leaving 1 inch uncoated, around the edges. Then, top with vegan cheese shreds, red onion, pineapple, and fresh jalapeño. 
  7. Combine lentils and 2 tablespoons BBQ sauce in a small bowl, then place scoops of them over the pizza. Lastly, brush the outer edges with olive oil. Again, place pizza on the grill, and cook for an additional 5 to 7 minutes, or until as crispy as you prefer.
  8. Put pizza back on the pan, garnish with fresh cilantro, then slice up to serve!
Recipe Notes
To make this recipe camping-friendly, either make the dough ahead of time and freeze it to take with you, or buy pre-made dough. Then bring all of the toppings in jars/containers, to make on a campfire grill!