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

    Group 393Mittel
    Group 3824 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.