Salmon, lentil and pea puree pizza

1 cup French green lentils

2 bay leaves

2 tsp balsamic vinegar

1 tbsp olive oil

1/2 large stick celery, finely diced

1/2 big carrot, finely diced

1 small clove garlic, crushed

 

Put lentils in a saucepan and cover (by at least 6 or 7cm) with cold water. Add bay leaves, bring to the boil then reduce heat to a simmer and cook for 20-25 minutes until just tender. Drain well,  rinse under cold running water and drain again and fold through vinegar. Heat olive oil in a large frying pan and cook celery and carrot over a medium/gentle heat for 10 minutes with sea salt and freshly ground black pepper, until the vegetables are softened. Add garlic and lentils and cook 2 minutes, then put aside.

 

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1 leek, outer tough leaves removed, ends trimmed, chopped

sea salt and freshly ground black pepper

1 cup chicken stock

1/4 cup cream

2 cups frozen peas

2 spring onions, chopped

6-7 mint leaves

1/3-1/2 cup grated Parmesan

Heat the oil and butter in a large deep pot. Add onion and leek with plenty of sea salt and black pepper and cook over a medium/gentle heat for about 10-12 minutes until the leeks are softened. Add chicken stock and bring to a boil, then cook 8-10 minutes so that chicken stock is a quite reduced before adding the cream, peas, spring onions and mint. Bring back up to a boil then reduce heat to a simmer until most of the liquid is evaporated. Remove from the heat, add Parmesan and use a stick blender to whiz until smooth.

To assemble:

3-4 home-made or good quality thin pizza bases 

1 1/4 cups grated Parmesan cheese

400g good quality hot smoked salmon

1 1/4 cups grated mozzarella cheese

Preheat the oven to super-hot - for me it was 220˚C (425˚F) and heat up two oven trays. Put your pizza bases on two sheets of baking paper. (Depending on the size of your bases you may have enough to make 3-4 pizzas). Sprinkle each with a fine layer of Parmesan. Generously sprinkle over lentils then plop on tablespoons of pea puree. Top with salmon broken into chunks and a sprinkling of mozzarella. Slide baking paper onto hot oven trays and cook 8-10 minutes until the bases are crispy. I'm so sorry I can't be more specific with the quantities with regard to the pizza base ratio, I was in 'chicks drinks' preparation mode when I was making them - can I apologise by saying the amounts should give you enough to make pizzas to feed at least 6-8 depending on appetites!