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Lentil and Fontina Cheese Pizza Pot Pie recipe

Lentil and Fontina Cheese Pizza Pot Pie.

Pot pie takes on a whole new look and taste– veggie pizza-style!

Recipe: Lentil and FontinaCheese Pizza Pot Pie

1 whole garlic head
1 1/2 cups dried small red lentils
1 tablespoon minced fresh thyme
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 large red bell pepper
1 large yellow bell pepper
2 1/2 cups sliced shiitake mushroom caps (about 6 ounces)
3/4 cup diced leek
2 tablespoons water
3/4 cup diced tomato
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fresh basil, thinly sliced
1/3 cup fresh cilantro, chopped
1/3 cup fresh mint, chopped
2 tablespoons fresh lime juice
Vegetable cooking spray
3/4 cup (3 ounces) Wisconsin Fontina cheese, shredded
6 tablespoons (1 ounce) Wisconsin Asiago cheese, grated
Pizza Dough (recipe follows)
Fresh herbs (optional)Pizza Dough:
1/2 teaspoon sugar
1 package dry yeast
3/4 cup warm water (105° to 115°F) (40° to 45°C)
2 1/4 cups bread flour
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Vegetable cooking spray

  • Remove white papery skin from garlic head(do not peel or separate cloves). Wrap garlic head in aluminumfoil. Bake at 350° F for 1 hour; let cool 10 minutes. Separatecloves, and squeeze to extract garlic pulp; discard skins. Setaside.
  • Place lentils in a medium saucepan; coverwith water, and bring to a boil. Cover, reduce heat, and simmer20 minutes or until tender. Drain well. Place lentils in a bowl,and mash. Add garlic pulp, thyme, 2 tablespoons lime juice, and1/4 teaspoon salt; stir well, and set aside.
  • Cut bell peppers in half lengthwise; discardseeds and membranes. Place peppers, skin sides up, on a foil-linedbaking sheet; flatten with hand. Broil 15 minutes or until blackened.Place bell peppers in a zip-top heavy-duty plastic bag, and seal;let stand 10 minutes. Peel; dice bell peppers, and set aside.
  • Combine mushroom caps, leek, and 2 tablespoonswater in a medium non-stick skillet; cook over medium-high heat5 minutes or until liquid evaporates. Stir in diced bell peppers,tomato, 1/4 teaspoon salt, and pepper; cook 1 minute. Removefrom heat; stir in basil, cilantro, mint, and lime juice. Setaside.
  • Coat insides and outside rims of six (ovenproof)1 1/2-cup soup cups or bowls with cooking spray. Place 2 tablespoonsFontina cheese and 1 tablespoon Asiago cheese into bottom ofeach soup cup. Gently press 1/2 cup mushroom mixture into eachcup. Gently press 1/2 cup lentil mixture into each soup cup,spreading to cover mushroom mixture. Place 1 prepared pizza crustover top of each cup, stretching dough over cup’s outsiderim and pressing to form a seal.
  • Place the soup cups on a jelly-roll pan,and bake at 450°F (230°C) for 15 minutes or until thecrusts are lightly browned.
  • Invert each soup cup onto an individualplate, and remove cup. Garnish pizzas with fresh herbs, if desired.
  • For Pizza Dough:Dissolve sugar and yeast in 3/4 cup warm water in a large bowl;let stand 5 minutes. Stir in flour, oil, and salt to form a softdough. Turn the dough out onto a lightly floured surface, andknead until smooth and elastic (about 5 minutes). Place doughin a large bowl coated with cooking spray, turning to coat top.Cover dough, and let rise in a warm place (85°F / 30°C),free from drafts, for 1 hour or until doubled in bulk.
  • Punch dough down, and turn out onto alightly floured surface. Divide dough into 6 equal portions;roll each portion into a circle large enough to cover top ofsoup cups and extend 1/2 inch over sides. Bake according to recipedirections.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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