This is a very different t take on ‘ Pizette’.
I make the base with ground almonds and it is very light and crunchy.
Ideal as a entré or light lunch.
• preheat the oven 160˚
• for the base:
• 200 gr almonds
• 2 organic eggs
• 2 teaspoons ground cumin
• 4 cardamon pods, ground
• a little salt and pepper
• 1-2 tablespoons of olive oil
• put all the above ingredients into the food processor
• grind until the consistency is like coarse breadcrumbs
• butter a 25 cm pie dish
• press the almond mixture into the dish
• with a fork, prick the base
• bake for about 15-20 minutes
• let it cool
• for the topping:
• spread some Labneh on base
• blanch a bunch of asparagus
• cut them lengthwise
• mix some ruggula with a little salt and olive oil
• one very finely sliced chili
• arrange the vegetables on top of the Labneh
• add some pepper and grated Parmigiano
• a little more oil
• instead of Labneh you can use goats curd