For the dough, mix flour and salt, form a well. Let the yeast dissolve in a little water, add the rest of the water and the carrots. Knead into a smooth dough. Cover and let rise at room temperature until doubled in volume.
Simmer the lentils in the water for five to ten min on low heat until all the water is boiled down.
Roll out the dough on little flour 3#4 mm thick round. Put the dough on the baking sheet covered with parchment paper.
Spread yogurt on top, leaving 1#2 cm border free. Spread lentils, onions and mozzarella evenly on top, season.
Bake in the lower part of the oven heated to 220 degrees for fifteen to twenty minutes.
Tips Instead of carrots, add celery, leek, cooked Gschwellti or beet to the dough.
Season the topping with 1#2 teaspoon curry instead of marjoram.
Tip: Use creamy natural yogurt for an even finer result!
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