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Grana Padano RiservaBaked goodsLactose free

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 people
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

Medium

4 people

75 min

Chef Danilo Angé

Lactose free

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

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

Preparation

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.

STEP 3

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.

STEP 4

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

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

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

Preparation

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.

Related recipes

Baked avocado stuffed with egg, salmon and Grana Padano

Chickpea burgers with Grana Padano and "popcorn"

Sausage and mushroom ragù with Grana Padano polenta

Broccoli Flan with Grana Padano and Lemon

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Partnerships

Special projects

Search

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

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

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

Preparation

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.

Related recipes

Baked avocado stuffed with egg, salmon and Grana Padano

Chickpea burgers with Grana Padano and "popcorn"

Sausage and mushroom ragù with Grana Padano polenta

Broccoli Flan with Grana Padano and Lemon

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

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.