• 25g (1 oz) fresh yeast
• 400g (14 oz) strong wholemeal flour
• 30 ml (2 tbsp) refined cooking oil
• 2 onions
• 15 ml (1 tbsp) olive oil
• 1 clove garlic
• Salt and freshly ground black pepper
• 1 kg (2 lb 4 oz) tomatoes
• 175g (6 oz) cooked red lentils
• 175g (6 oz) cooked yellow lentils
• 175g (6 oz) cooked peas
• 175g (6 oz) cooked chick-peas
• 30 ml (2 tbsp) alfalfa shoots
• 60 ml (4 tbsp) grated Amul Pizza Cheese

1. Dissolve the yeast in 60ml (4 tbsp) lukewarm water, then add to the flour in a bowl with 200 ml (7 fl oz) lukewarm water and the refined cooking oil. Knead to a smooth, workable dough and set aside.
2. Peel and chop the onions and cook them in the olive oil in a pan until softened. Peel and crush the garlic and knead into the dough with the onion mixture. Add salt and pepper to taste, form into a ball, cover and set aside in a warm place for about 30 minutes, until risen and doubled in size. Roll out the dough to form 4 pizza bases, about 25 cm (10 in) in diameter. Place on 2 greased baking sheets. Slice the tomatoes and arrange over the pizza bases. Season with salt and pepper to taste.
3. Spread the mixed pulses over the pizza bases and leave in a warm place to rise for a further 15 minutes. Bake in a preheated over at 200 C/400 F/ Gas Mark 6 for 20-25 minutes, until cooked and lightly browned.
4. Mix the alfalfa shoots with the Amul Pizza Cheese and sprinkle over the cooked pizzas just before serving. Serve immediately.
5. Serve with a mixed pepper and onion salad.

Yield: 4-8 servrings