FRIJE

Instructions

• 1.   48 hours BEFORE the desired day of tasting: drain the mozzarella, cut it into slices and then into small cubes. Place in a bowl and refrigerate without covering. The mozzarella will slightly dry out and that's intentional.
• 2.   Preheat the oven to 210°C (410°F).
• 3.   Prepare the ingredients:
  - Blanch the asparagus in boiling water for 2 minutes. Drain and set aside.
  - Cut the haddock into coarse pieces.
  - Cut the chorizo into slices and then into small quarters.
  - Mix the tomato paste with smoked paprika and a little salt/pepper.
• 4.   Assembly:
  - Spread the dough to your liking.
  - Spread the tomato base on it and cover with the well-drained and dry mozzarella.
  - Distribute the asparagus, haddock, and chorizo on top.
• 5.   Bake for 15 minutes.
  Drizzle with a squeeze of lemon when it comes out of the oven.

Notes & Suggestions

• Average nutritional values per serving
  Energy 3,213.43 kJ / 769.15 kCal
  Fat 34.55 g of which saturated 3.72 g
  Carbohydrates 66.97 g of which sugars 0.68 g
  Fiber 1.39 g
  Protein 43.06 g
  Sodium 908.02 mg

Nutritional information *