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

Name: Mini pizzas with cherry tomatoes, asparagus and Grana Padano & chicken hot dogs
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 160 g cherry tomatoes, halved; 200 g asparagus; 150 g chicken breast; 80 g Grana Padano Riserva; 1 dessert spoon extra-virgin olive oil; 300 g all-purpose flour; 18 ml water; 8 g yeast; 1 tbsp. extra-virgin olive oil; 2 level tsp. Salt

Mittel

4 per.

75 min

Chef Danilo Angé

Laktosefrei

Zutaten

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

Zubereitung

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.

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

Zutaten

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

Zubereitung

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.

Verwandte Rezepte

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Kartoffel-Grana Padano waffel mit Gemüsemikado und bunten Karottenspaghetti

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Ein Produkt mit Kultstatus

Der Grana Padano g.U.

Wissenswertes über Grana Padano

Das Konsortium Grana

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

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.