Ingredientes
Instrucciones
- Sauté the onion, garlic, and celery in 2 tablespoons of olive oil until softened.
- Sprinkle in the 2 tbsp flour and whisk to form a light roux. Cook it for 2 minutes. Then add the tomato paste. Cook for 1 minute.
- In a small cup, mix the mushroom powder with 2 tbsp broth to form a paste. Add it to the pan. Then slowly pour in the rest of the broth, whisking or stirring as it thickens into a savory gravy.
- Add the lentils, thyme, rosemary, salt, and pepper. Simmer 2-3 minutes until the texture is thick, cohesive, and spoonable (not runny).
- Add the balsamic vinegar. Taste and adjust as needed. Then remove from heat and cool 10 minutes.
- Preheat oven to 400°F (200°C). Roll out dough on lightly floured parchment into a rectangle.
- Spread the shredded mozzarella down the center. Top it with ricotta cheese. And then the lentil-mushroom mixture. Cut the sides into strips and fold them over the filling, pinching to seal.
- Brush with olive oil and dried thyme. Bake 25-30 minutes, until deep golden and crisp. Cool 5 minutes before slicing. Enjoy!
