This pied is big enough to feed a small vegan army, it’s a great thing to serve to a group, I served it up sliced over salad with a tahni dressing. For a yeasted thing it’s also really quick, there is no real need to prove the dough- and of course you could use a store brought pizza dough to make it even quicker. most of the ingredients came from my cupboard which allowed me to whip up this substantial pied without much planning. Feel free to add extra chilli to the filling as I made it on the mild side so the spice shy in my family could enjoy it as well. 
Ingredients:
2 tbsp olive oil
1 onion, finely diced
a good pinch o’ salt
a good pinch o’ freshly ground black pepper
1 chili, finely diced
2 cloves garlic, minced
2 roasted red peppers from a jar
2 tsp cumin
1 tsp za’atar spice mix
1 tin green lentils, drained
1/4 cup chopped fresh parsley
vegan cheese, grated
For the dough:
1 cup wholemeal bread flour
1 1/2 cups white bread flour
3/4 tsp fine sea salt
1 1/4 cup tepid water
1 tsp unrefined sugar
1 tbsp fresh yeast
3 tbsp olive oil
Method:
Sauté the onion n the olive oil until translucent, add the chilli, garlic, salt and pepper and sauté for about a minute more before adding the diced red peppers and spices. cook until lovely and fragrant, about a couple of minutes, add the lentils and heat through, turn off the heat, stir through the parsley and set aside to cool to room temp, make your dough whilst the filling is cooling. To make the dough mix together the white flour, wholemeal flour and salt and make a well in the centre. Mix the yeast, water and sugar together in a bowl and pour into the centre of the dry ingredients. Allow the yeast to start activating and get a little bubbly before mixing together until a dough starts to form, add the oil and knead the dough in the bowl for about 8 minutes, preheat the oven to 220c/420f and grease a baking sheet lightly. Once the ingredients have cooled, turn your dough out onto a floured surface and stretch into an oblong shape, spoon the mixture along the centre then sprinkle over the vegan cheese. Fold the dough partially over the filling and close up the ends. Bake for about 30 minutes to 40 minutes, until the crust is crisp and slightly browned on the outside. Serve sliced over salad and with a tahni dressing.