Asparagus & poppy seed pizza

Asparagus & poppy seed pizza

Total: 2 hr 38 Min. | Active: 50 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 537 kcal
, Fat: 23 g
, Carbohydrate: 70 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

300 g gluten-free flour (Schär bread mix)
¾ tsp salt
1 tbsp poppy seed
1 tbsp ground psyllium
¼ cube yeast (approx. 10 g), crumbled
3 dl water, lukewarm
1 tbsp olive oil

Topping

150 g lactose-free crème fraîche
½ tsp salt
a little pepper
250 g green asparagus, lower third peeled
75 g lactose-free feta, crumbled
100 g cherry tomatoes, halved
50 g cranberries
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How it's done

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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.

How-tos

Peeling asparagus

Peeling asparagus

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