A bean recipe for every taste:
Sauté shallots and garlic in half of the olive oil. Add the strained tomatoes to the frying pan, sauté for two minutes, then add the diced tomatoes and oregano. Season with salt and pepper and cool.
Pre-fry each strudel dough sheet in a non-stick frying pan without fat for one minute per side.
Cut carrots and zucchini into strips (1cmx4cm), divide cauliflower and broccoli into roses, clean kenya beans. Steam the vegetables in a little salted water until just cooked.
Place three of the pre-baked dough circles on top of each other. Spread the tomato sauce evenly over them. Leave a margin of about 1 cm. Place the vegetables on top of the sauce. Top with the mozzarella cut into thin slices.
Bake in oven heated to 200 degrees on the 2nd rack from the top for about seven minutes.
Drizzle with the remaining olive oil, sprinkle with the finely chopped basil and chive rolls, season with salt and pepper.
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