Vegetable Tian with White Bean Puree
- Ingredients for 6 pieces
- For Lizza and the vegetable tian
- 1 Lizza Pizza Base
- 1 small eggplant
- 1 small zucchini
- 1 red onion
- 1 yellow pepper
- 1 red pepper
- 3 cloves of garlic
- 6 tbsp olive oil
- 1 tsp dried oregano
- 1 pinch of salt & pepper
- Fresh basil for garnish
- For the bean puree
- 240g white giant beans in a can
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp almond paste
- 1 tbsp soy yogurt
- Salt & pepper to taste
Preparation:
- Preheat the oven to 180 °C (fan).
- In the meantime, wash the eggplant and zucchini, peel the onion and cut into thin slices. Cut the peppers in half, clean them, wash them and cut them into strips.
- Peel the garlic, chop finely and mix in with the oil.
- Spread half of the garlic oil over a baking tray. Layer the vegetables alternating between them, like roof tiles. Brush with the remaining oil. Season with oregano, salt and pepper. Place in the oven at 180°C for 30-40 minutes until the vegetables are cooked.
- Meanwhile, mix the white beans with the olive oil, lemon juice, almond paste, and yogurt into a fine mush. Season to taste with salt and pepper.
- Cut the pre-baked Lizza base into 6 pieces and toast in a toaster for 3-4 minutes in high-heat.
- Spread the bean puree over the Lizza pieces, place the Tian vegetables on top and serve with fresh basil.
- Bon Lizzappetite!
Gourmet Tip: You can also add a handful of basil to the bean puree and mix it in. This way you can get an even more delicious green and aromatic puree.
