Poached Chicken & Asparagus Pizza

Prep: 30 mins

Cook: 35 mins

Serves: 2

Difficulty:

Cuisine:

Saved:

Italian

Recipe by: Breville

Made using the Crispy Crust Stone Baked pizza oven. Create the crispiness of a brick oven pizza without the bricks.

Credit: Luke Hines

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Poached Chicken & Asparagus Pizza

Method:

Almond Dough

Combine the almond meal, arrowroot flour, baking powder and salt in a large mixing bowl. In a separate bowl combine the eggs, oil and almond milk and whisk until combined
Fold the egg mixture into the dry ingredients one-third at a time and mix thoroughly to form a smooth, thick batter
Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 5 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button.
Grease a 30cm (12 inch) pizza pan with oil and line with baking paper
Spoon half of the mixture onto the lined pizza pan. Using a palette knife, spread the mixture to a thickness of approximately 5mm in a round/rectangular shape, as desired
Once preheating has completed, place pizza into the oven
Bake the pizza base for 5 minutes until cooked through and lightly browned. Remove from the oven and set aside to cool. Repeat with the remaining batter
Flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper and set aside

Tips & Hints:

To poach chicken, bring 1 litre chicken stock to the boil add chicken and cook for 6-8 minutes, when cool shred chicken.

Topping

Spread base with 2 tablespoons tomato sauce
Divide toppings evenly into two. Top with spinach, parsley, cherry tomatoes, chicken and asparagus. Season with salt and pepper
Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
Open the lid and slide the paper out carefully, close the lid and cook a further 6-8 minutes or until cooked to your liking
Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown
Open the lid carefully with oven mitt and remove the pizza onto a chopping board
Top with basil or mint leaves and drizzle with avocado oil
Cut into 8 wedges and serve immediately
Repeat with the second base or store in the freezer for another time

Recipe by Luke Hines

Trainer Luke won Australia's hearts on My Kitchen Rules. He has secured himself a permanent presence as one of Australia's leading lifestyle personalities.

With regular appearances on breakfast television and lifestyle shows, Luke was the official trainer on Australia's Next Top Model and 2014 saw him join the team on channel sevens Live Well as resident foodie.

This combined with the release of the 'Clean Living' series of training and nutrition books, cements his place in the health and wellness market.