Vegetarian Pizza - cooking recipe

Ingredients

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

Preparation

Place 3/4 cup warm water in a small bowl. Add yeast and sugar. Let stand for 10 mins until frothy. Stir in oil.
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.
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.
Preheat the oven to 425\u00b0F. For the topping, place tomatoes in a roasting pan with olive oil. Season. Roast until skins begin to burst.
Meanwhile, for the tomato sauce, place all ingredients in a saucepan on medium heat. Simmer for 15 mins or until reduced by one-third.
Spread sauce over pizza crusts. Top with lentils, chunks of mozzarella, zucchini, cherry tomatoes and oregano leaves. Sprinkle with grated pecorino; season.
Bake for 10 mins. Garnish with arugula. Top with additional pecorino.