Lentil and Casatella Pizza
Try this Lentil and Casatella pizza recipe.
Try this Lentil and Casatella pizza recipe.
- sale
- 1 scalogno
- per la pasta
- olio evo
- 400 g farina 0 biologica
- 250 g farina integrale biologica
- 10 g lievito di birra
- 1 cucchiaio di sale fino + un cucchiaino per la salamoia
- 1 cucchiaino di malto d'orzo
- 1 cucchiaio di olio evo + altri 2 per la salamoia
- 450 ml acqua tiepida sotto i 23â°
- 2 teglie da forno
- per la farcitura
- 400 g lenticchie
- mezza carota
- rametti di santoreggia fresca (sostituibile con al
- 400 g casatella dop
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 /6 (365g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a glass filled halfway with water (from the total 450 ml), dissolve the yeast and barley malt; let it rest for about ten minutes.
- In a bowl, combine the flours and the yeast liquid, and begin to knead. Gradually add the water until you obtain a very soft and hydrated dough. Add the salt and oil and incorporate them.
- You can use a stand mixer or knead by hand. Remove the dough from the bowl, round it, put it back in the bowl, cover it with plastic wrap, and let it rise for about three hours in a warm place away from drafts.
- Meanwhile, finely chop the carrots and onion. Sauté them with a tablespoon of oil. When softened, add the lentils and cover with water. Add a pinch of coarse salt and cook for about 20 minutes. Pay attention to the water; lentils absorb it quickly, so you may need to add more during cooking. Set aside.
- Once the dough has doubled in size after rising, take it out, divide it in half, and start rolling it out on a floured surface, first with your fingers and then with a rolling pin, until you reach the size of your baking sheets.
- Line the baking sheets with parchment paper and use the rolling pin to transfer the dough onto them.
- Prepare a brine by combining two tablespoons of oil, a teaspoon of salt, and a little warm water. Brush this mixture over the surface of the pizzas, cover them with a cloth, and let them rise for another hour.
- Preheat the oven to 200°C (400°F) and bake until cooked, about 20 minutes. Halfway through, switch the position of the baking sheets in the oven for more even cooking.
- Remove from the oven, top with lentils and chopped casatella cheese, sprigs of savory (or oregano), and a drizzle of good olive oil.
A Simple Yet Satisfying Lentil and Casatella Pizza
As a busy professional, finding time to cook a delicious and wholesome meal can often feel like a Herculean task. Balancing work deadlines, social commitments, and the occasional need for a bit of "me time" often leaves little room for elaborate culinary adventures. But that doesn't mean I have to compromise on tasty, satisfying food. This Lentil and Casatella pizza is my go-to recipe for those evenings when I crave something hearty but don't want to spend hours in the kitchen. It's a perfect blend of simple preparation and incredible flavor, a testament to the fact that sometimes the most satisfying meals are the ones that require the least fuss.
The beauty of this recipe lies in its versatility. The base, a wonderfully light and airy pizza dough, is easy to make ahead of time. I often prepare the dough on a weekend and store it in the refrigerator, ready to be rolled out and baked mid-week. The lentil topping is equally adaptable. I’ve experimented with adding different herbs and spices, sometimes including a dash of chili flakes for a little kick, or swapping the savory for a sprinkle of dried oregano. The casatella cheese provides a creamy, slightly tangy counterpoint to the earthy lentils, creating a truly harmonious flavor profile.
What I particularly appreciate about this dish is its nutritional value. Lentils are packed with protein and fiber, keeping me feeling full and energized throughout the evening. The addition of whole wheat flour in the dough adds another layer of nutritional goodness. It's a delicious way to sneak in some extra vitamins and minerals without sacrificing taste. This recipe isn't just about satisfying my hunger; it's about fueling my body with wholesome ingredients that support my busy lifestyle.
Beyond the practical benefits, this pizza also holds a special place in my heart. It reminds me of simpler times, of leisurely evenings spent in the company of good friends and family. The aroma of baking pizza, the comforting warmth of the oven, the joy of sharing a delicious meal – these are the memories that this recipe evokes, turning a simple weeknight dinner into a moment of cherished connection. The comforting flavors and texture of the lentils and cheese make it feel wholesome and familiar, a reminder of home and good times. It’s a recipe that speaks to the heart as much as it does to the stomach.
The preparation process is straightforward, requiring minimal effort and offering maximum rewards. The most time-consuming part is letting the dough rise, but even that can be easily managed while I'm working or attending to other tasks. Once the dough is ready, assembling the pizza is a breeze. I often find myself preparing this pizza on a Friday night after a long week, as a small act of self-care. The satisfying act of kneading the dough, the delicious aroma wafting from the oven, and the simple pleasure of enjoying a homemade pizza provide a perfect end to a busy week.
Ultimately, this Lentil and Casatella pizza is more than just a meal; it's a reminder that nourishing ourselves, both physically and emotionally, is crucial for navigating the demands of modern life. It's a testament to the fact that delicious, healthy, and satisfying food doesn't have to be complicated or time-consuming. It's a recipe I wholeheartedly recommend to anyone seeking a quick, easy, and incredibly flavorful meal that nourishes the body and soul.
So, next time you're looking for a satisfying and healthy meal that’s both quick and easy, give this recipe a try. You won't be disappointed. The simplicity of the ingredients and the ease of preparation allow you to enjoy a delicious meal without the stress of an overly complicated recipe. Enjoy the process, enjoy the taste, and enjoy the moment.
Tips and Variations:
- Feel free to experiment with different types of lentils; brown or green lentils would work well.
- Add a pinch of red pepper flakes to the lentil mixture for a touch of heat.
- If you don't have fresh savory, dried oregano is a great substitute.
- For a richer flavor, use a high-quality olive oil.
- Add other vegetables to the lentil topping, such as mushrooms or bell peppers.
- If you’re short on time, you can use store-bought pizza dough.
This Lentil and Casatella pizza is a true reflection of my culinary philosophy: simple ingredients, thoughtful preparation, and the enjoyment of a delicious, wholesome meal. It’s a recipe that I will continue to make for years to come, sharing it with friends and family, and savoring each bite with gratitude and satisfaction.
