Pizza with Chipotle Red lentil Tomato Sauce, Basil and Vegan Ricotta

For the Chipotle Lentil tomato sauce:

• 2 tsp extra virgin olive oil
• 1/2 cup onion red, finely chopped
• 2 cloves garlic minced
• 1/2 cup carrot chopped small (optional, chopped
• 1/2 tsp oregano dry
• 1 tsp basil or 1 Tbsp packed chopped fresh basil, dry
• 2 cups tomato 2 juicy tomatoes, chopped or canned, loaded
• 1 tbsp tomato paste optional
• 1 chipotle chili pepper in adobo sauce
• 1/2 tsp salt
• 1/3 cup red lentils masoor dal, washed and drained, aka pink lentils
• 1 cup water
• 1 tsp apple cider vinegar
• 1/4 tsp cayenne powder feel free to leave out the cayenne, or to taste
• black pepper generous dash

For the Pizza:

• pizza crust white wheat or gluten-free
• nutritional yeast fresh basil leaves
• basil
• salt
• black pepper
• ricotta vegan, e.g. Kite Hill almond ricotta or vegan mozzarella