If you have a pizza stone this is the perfect time to use it!!
Before you start making the sauce heat your oven on the highest temperature. Make a sauce from 1 cup of pre-soaked dried (not the oil variety) sun dried tomatoes and two cups of water (or a bit more to make it a real sauce consistency) and blend smooth. Transfer this to a frying pan and add 3 cloves of chopped garlic, 1 tablespoon of sumac, 1 teaspoon of allspice, 1/2 teaspoon cinnamon. If you like some heat add 1/2 teaspoon of chili powder and 2 tablespoons of pomegranate molasses. Add into the mixture 2,5 cup cooked (brown lentils). Cook for 12-15 minutes on medium heat. Now your sauce is done.
Roll out your pizza dough and make sure it is well dusted with flour not to make it stick. Add 3/4 cups of sauce and 2 tablespoons of pine nuts. Transfer to the oven and cook the pizza for 12-15 minutes till the crust is golden and crunchy!
recipe for the cashew sauce
Blend 250 grams pre soaked raw cashews with 180 ml water, juice of half a lemon and a good pinch of salt in a high speed blender until smooth. Perfect creamy sauce for this pizza but also a good substitution for sour cream.
Serve the pizza with fresh pomegranate seeds, fresh cilantro and mint and a big dollop of cashew sauce or your favourite plant-based yoghurt and a big green salad!!