Pizza with Eggplant Cream, Cauliflower and Walnuts

• Ingredients for 4 portions
• 2 Lizza Pizza Bases
• 400 g cauliflower
• 1 tsp salt
• 6 ml olive oil
• 1 pinch of freshly ground pepper
• 20 g walnuts
• 20 g parmesan cheese
• 4 stalks of parsley
• For the eggplant cream:
• 150 grams of eggplant
• 1 small clove of garlic
• 1 lemon
• 5 g tahini
• 15 g sour cream, 20% fat
• 1 pinch of salt
• 1 tsp paprika powder, hot
• pinch of freshly ground black pepper

Preparation:

1. Preheat the oven to 200°C with a baking sheet lined with baking paper.
2. For the eggplant cream, wash the eggplant and prick small holes all around it with a fork. Cut off the ends and cut in half lengthways. Place the eggplant cut side down on the baking sheet and roast on the middle rack for 45 minutes. Take out and let cool slightly. Leave the oven on.
3. In the meantime, carefully remove the leaves from the cauliflower and cut out the stalk. Wash the cauliflower and cut into florets. Fry them in a hot pan with olive oil for 3-4 minutes on each side.
4. Place the pizza bases on a baking sheet lined with baking paper and put in the oven after 2 minutes on the bottom rack.
5. Peel the garlic and put it through a garlic press. Wash the lemon, dry it, and grate about 1 tbsp of the peel and squeeze out 2 tbsp of juice. Use a spoon to scrape the flesh out of the eggplant. Put the eggplant flesh, garlic, lemon zest and lemon juice in a tall mixing vessel and stir until creamy. Stir in the tahini and sour cream, and season with salt and paprika powder.
6. Roughly chop walnuts and fry them briefly in a non-oiled pan. Grate the parmesan. Pluck the parsley, wash and chop.
7. Brush the Lizza pizza bases with the eggplant cream and top with cauliflower, roasted walnuts and chopped parsley. Finally sprinkle the parmesan on top.

Vegan option: Simply leave out sour cream and parmesan or replace with a vegan alternative.