Dissolve the yeast in the water in a large bowl. Add salt, graham or spelled flour and most of the wheat flour and knead the dough. Continuously add more flour until the dough is soft and elastic and can just drop your fingers. Allow the dough to rise covered for 45 minutes. Roll out the dough into two large circles and place each on a piece of baking paper.
Cut the dry ends of the asparagus and discard. Cut off the heads and save them. Cut the rest of the asparagus into smaller pieces, put them in a small saucepan, cover them with water, and cook them tender without lids. Pour the boiling water, and blend the asparagus into a fine and even mash. Season the mash with a little salt. Cut the chicken into thin strips and marinate with oil, 1 tsp. finely grated lemon zest, 2 tbsp. lemon juice and 1 tsp. salt. Turn the asparagus heads with the chicken. Spread the asparagus mash on the pizza bottom. Distribute chicken and asparagus heads evenly on top of the pizzas. Bake the pizzas at 250 degrees in the oven for at least 20 minutes; they may well become extra dark at the edge.
Sprinkle the pizzas with coarsely grated parmesan and tender lettuce leaves before serving.
Energy: 2900 kJ (690 kcal).
Carbohydrate: 96 g.
Fat: 19 g, saturated fat is 4 g.
This post was published on January 15, 2020 9:33 am