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- Baking piquant
- Asparagus & poppy seed pizza
Asparagus & poppy seed pizza
Nutrition facts per serving:
- Energy in kcal about 537
- Fat about 23g
- Carbohydrates about 70g
- Protein about 10g
This is needed
This is needed
for 4 people
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Yeast dough
- 0.75 tsp salt
- 1 tbsp ground psyllium
- 1 tbsp poppy seed
- 300 g gluten-free flour (Schär bread mix)
- 0.25 cube yeast (approx. 10 g), crumbled
- 3 dl water, lukewarm
- 1 tbsp olive oil
Topping
- 150 g lactose-free crème fraîche
- 250 g green asparagus, lower third peeled
- 0.5 tsp salt
- a little pepper
- 50 g cranberries
- 75 g lactose-free feta, crumbled
- 100 g cherry tomatoes, halved
And that's how it's done
And that's how it's done
Yeast dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 2 mins. on the lowest setting. Cover and leave to rise at room temperature for approx. 1 ½ hrs.
Topping
On a lightly floured surface, roll out the dough to a thickness of approx. 5 mm. Place on a baking tray lined with baking paper. Season the crème fraîche, spread on top of the dough. Peel the asparagus into thin strips using a peeler, arrange on top of the dough along with the feta, tomatoes and cranberries.
To bake
Approx. 18 mins. on the bottom shelf of an oven preheated to 240°C.
