Grilled Pizza with Lentil Dough

Directions

1. In a small saucepan, cover the lentils with 1-2 inches of water. Bring to a simmer and cook for 12-15 minutes, until very soft. Remove from heat and drain, reserving the cooking water. Set it aside to cool, then measure out 1/2 cup of the reserved cooking water. Put 1/2 cup warm water into a large bowl and sprinkle with the yeast and sugar. Let stand for about 5 minutes – the mixture should get foamy.
2. Put the lentils into the bowl of a food processor along with the reserved cooking water and pulse until smooth. Stir into the yeast mixture, then add 2 cups of the flour along with the oil and salt; stir until the dough comes together. Add the remaining 3/4 cup flour, then turn out onto a floured countertop and knead, incorporating more flour if it is too sticky, until the dough is smooth and elastic.
3. Return the dough to the bowl, adding a drizzle of oil. Cover with a tea towel and let rise for about an hour, until doubled in size. Divide the dough in half and roll into two thin rounds. Preheat your grill to high.
4. Place the rolled-out dough directly on the hot grill. Quickly spread with tomato sauce and scatter with toppings and cheese. Reduce the heat to medium-low and close the lid, which creates an oven-like environment and helps melt the cheese. Cook for 5 minutes, or until the crust is golden and the cheese is melted. Pull off the grill onto a wooden cutting board and cut into wedges. Serve immediately.