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Un petit délice comfy et light à faire vite fait bien fait…

pour 4 personnes

préparation : 20 min

cuisson : 30 min

1. Préchauffez votre four à 200 °C (th. 6-7).

Lavez les asperges vertes, épluchez-les et plongez-les dans de l’eau bouillante pendant 8 à 10 minutes jusqu’à ce qu’elles soient bien tendres.

Vérifiez la cuisson à l’aide de la pointe d’un couteau. Passez-les quelques minutes sous l’eau froide pour stopper la cuisson.

2. Déroulez la pâte à pizza sur une plaque de four recouverte de papier cuisson. Étalez la crème fraîche sur toute la surface et déposez les asperges et les tomates confites sur la crème. Coupez le jambon en fines lamelles puis en gros carrés et déposez-les sur la pizza.

Parsemez de ciboulette ciselée et de copeaux de cantal et poivrez.

Enfournez pour 18 à 20 minutes en surveillant la cuisson.

Conseil : Servez votre pizza avec une salade de roquette.

©HERTAHachette Pratique 2014AnneCéBretinAmélie Roche

 

Découvrez aussi la tarte au Parmigiano Reggiano, thym et oignons rouges et la pizza aux mirabelles, pesto et burrata.

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Ingrédients

1 pâte pour pizza rectangulaire et fine de type herta®

4 tranches de jambon à la broche de type herta®

3 cuillère à soupe de crème fraîche

12 asperges vertes

12 tomates confites

quelques brins de ciboulette

20 à 30 g de cantal

poivre du moulin

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A quick and easy light and soothing delight…

for 4 persons

preparation: 20 min

cooking: 30 min

1. Preheat your oven to 200 °C (th. 6-7).

Wash the green asparagus, peel them and plunge in boiling water from 8 to 10 minutes until they are nice and tender.

Verify the cooking with the tip of a knife. Pass for a few minutes under cold water to stop the cooking.

2. Unroll the pizza dough on an oven plaque covered with sulfurized paper. Spread the fresh cream on all the surface and place the asparagus and glazed tomatoes on the cream. Cu the ham in thin strips then in big squares and place them on the pizza.

Sprinkle with chiseled chives and slivers of Cantal cheese, add ground pepper.

Bake for 18 to 20 minutes while watching the cooking.

Tip: Serve your pizza with an arugula salad.

©HERTAHachette Pratique 2014AnneCéBretinAmélie Roche

 

Also discover the Parmigiano Reggiano tart with thyme and red onions and the veggie pizza with mirabelles, pesto and burrata.

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Un petit délice comfy et light à faire vite fait bien fait…

pour 4 personnes

préparation : 20 min

cuisson : 30 min

1. Préchauffez votre four à 200 °C (th. 6-7).

Lavez les asperges vertes, épluchez-les et plongez-les dans de l’eau bouillante pendant 8 à 10 minutes jusqu’à ce qu’elles soient bien tendres.

Vérifiez la cuisson à l’aide de la pointe d’un couteau. Passez-les quelques minutes sous l’eau froide pour stopper la cuisson.

2. Déroulez la pâte à pizza sur une plaque de four recouverte de papier cuisson. Étalez la crème fraîche sur toute la surface et déposez les asperges et les tomates confites sur la crème. Coupez le jambon en fines lamelles puis en gros carrés et déposez-les sur la pizza.

Parsemez de ciboulette ciselée et de copeaux de cantal et poivrez.

Enfournez pour 18 à 20 minutes en surveillant la cuisson.

Conseil : Servez votre pizza avec une salade de roquette.

©HERTAHachette Pratique 2014AnneCéBretinAmélie Roche

 

Découvrez aussi la tarte au Parmigiano Reggiano, thym et oignons rouges et la pizza aux mirabelles, pesto et burrata.

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Ingrédients

1 pâte pour pizza rectangulaire et fine de type herta®

4 tranches de jambon à la broche de type herta®

3 cuillère à soupe de crème fraîche

12 asperges vertes

12 tomates confites

quelques brins de ciboulette

20 à 30 g de cantal

poivre du moulin

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A quick and easy light and soothing delight…

for 4 persons

preparation: 20 min

cooking: 30 min

1. Preheat your oven to 200 °C (th. 6-7).

Wash the green asparagus, peel them and plunge in boiling water from 8 to 10 minutes until they are nice and tender.

Verify the cooking with the tip of a knife. Pass for a few minutes under cold water to stop the cooking.

2. Unroll the pizza dough on an oven plaque covered with sulfurized paper. Spread the fresh cream on all the surface and place the asparagus and glazed tomatoes on the cream. Cu the ham in thin strips then in big squares and place them on the pizza.

Sprinkle with chiseled chives and slivers of Cantal cheese, add ground pepper.

Bake for 18 to 20 minutes while watching the cooking.

Tip: Serve your pizza with an arugula salad.

©HERTAHachette Pratique 2014AnneCéBretinAmélie Roche

 

Also discover the Parmigiano Reggiano tart with thyme and red onions and the veggie pizza with mirabelles, pesto and burrata.

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