Prep:  30 mins
Cook:  35 mins
Serves:  2
Average: 3.5 (2 votes)
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
Almond Dough
Almond Dough
  1. 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
  2. Fold the egg mixture into the dry ingredients one-third at a time and mix thoroughly to form a smooth, thick batter
  3. Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 5 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button.
  4. Grease a 30cm (12 inch) pizza pan with oil and line with baking paper
  5. 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
  6. Once preheating has completed, place pizza into the oven
  7. 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
  8. 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.
  1. Spread base with 2 tablespoons tomato sauce
  2. Divide toppings evenly into two. Top with spinach, parsley, cherry tomatoes, chicken and asparagus. Season with salt and pepper
  3. Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
  4. Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
  5. 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
  6. Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown
  7. Open the lid carefully with oven mitt and remove the pizza onto a chopping board
  8. Top with basil or mint leaves and drizzle with avocado oil
  9. Cut into 8 wedges and serve immediately
  10. Repeat with the second base or store in the freezer for another time
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