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    Mini pizzas with cherry tomatoes, asparagus and Grana Padano & chicken hot dogs

    4 per.
    T475 min

    Chef Danilo Angé



    • 160 g cherry tomatoes, halved
    • 200 g asparagus
    • 150 g chicken breast
    • 80 g Grana Padano Riserva
    • 1 dessert spoon extra-virgin olive oil

    • For the pizza dough:
    • 300 g all-purpose flour
    • 18 ml water
    • 8 g yeast
    • 1 tbsp. extra-virgin olive oil
    • 2 level tsp. Salt



    STEP 1

    For the dough:

    mix the flour with the water, oil and salt for 2 minutes then add the yeast. Knead until the dough is smooth, and leave to rise, covered, for about 40 minutes.

    STEP 2

    Blend the chicken breast and Grana Padano. Put the mixture into a pastry bag, pipe hot dogs on a plate and put them in the fridge. Once they are firmer, cut into slices.
    Clean the asparagus, steam, cook and cut.

    STEP 3

    Cut the dough into portions of around 70 g and shape into balls and leave to rise another 10 minutes. Roll them out and dechourte with the tomatoes and “hot dog” slices.
    Bake at 190° C for 10 minutes, then add the asparagus and bake for a further 10 minutes.