Lentil Prosciutto Parmesan Pizza

Directions

1. FLOUR: Clean the lentils, rinse, and drain well. Dry between paper towels and then lay the lentils out on a paper towel lined cookie sheet. Let them dry in a warm spot. Transfer the lentils to a dry skillet and toast over medium heat. Stir frequently so they do not burn. Let the lentils cool and then process in a small coffee or spice grinder until they are a fine powder.
2. DOUGH: In the bowl of a food processor or stand mixer, pour in warm water and sprinkle yeast over the top. Mix until it dissolves and then mix in honey. Wait 10 minutes or until it is frothy. Add in salt, olive oil, and ½ cup of flour. Using the paddle attachment, gently mix and gradually add flour until it forms a ball that clears the side of the bowl. Switch to hook attachment and knead for 3 minutes. The dough should be elastic and keep a finger imprint when touched. Remove dough from the bowl, lightly grease bowl with olive oil, place dough back in and cover for 11/2-2 hours, until it has tripled in size.
3. SAUCE: Simmer lentils in water until very tender, about 12-15 minutes. Add olive oil and garlic salt, and mash with a fork. Add ½ cup of your favourite pizza sauce and stir well. Set aside.
4. LENTILS: Simmer black lentils in water with the garlic clove until just tender, about 20 minutes. Drain if there is any water left. Transfer to a bowl and season with salt, and set aside.
5. PREHEAT oven to 425°F. When the dough is ready, roll out to desired size. Place pizza on a pizza pan or stone. Top with sauce and sliced mozzarella. Bake for 10-12 minutes until pizza dough is cooked and browned. It may take longer in different ovens and on different pans and stones.
6. REMOVE from the oven and immediately top with a handful of the black lentils. Top with arugula, torn prosciutto, Parmesan, and more lentils. Serve immediately.