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.

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.

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.