A Skillet Pizza for Fall

The crust is crisp on the bottom, pillowy on the top, and has the perfect chew. Its topped with a simple tomato sauce, beluga lentils seasoned to taste something like pepperoni, my new favorite brazil nut parmesan, and yes – because I topped it off with fresh sage it counts as a fall pizza.

Pizza Dough:
(prepare the day before)
1 cup light spelt flour
1/8 teaspoon yeast
1/4 teaspoon unpasteurized honey
1/2 teaspoon salt
6 tablespoons warm water

Tomato Sauce:
a few tablespoons pureed tomato sauce (organic & stored in BPA free container if store-bought)
salt & pepper
dried oregano
dried thyme

Pepperoni lentils:
1/4 cup black beluga lentils
3/4 cup water
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon high heat, neutral tasting oil (ie. refined coconut or safflower)
1 teaspoon balsamic vinegar

Brazil Nut Parmesan:
1 cup raw brazil nuts
zest of 1 organic lemon
1/4 teaspoon salt

Garnish:
chopped fresh sage

View the full recipe at Faring Well →