Shrimp asparagus flatbread
A delicious flatbread topped with zesty mascarpone cream, shrimps and steamed asparagus.
Servings 2 people
Calories 932kcal
Ingredients
Flatbread crust
- 250 g flour
- 1/2 tsp instant yeast
- 150 ml lukewarm water
- 1/2 tsp sugar
- 1/4 tsp salt
- 2 tbsp olive oil
Filling
- 250 g asparagus (one bunch)
- 60 g cooked shrimps drained/peeled
- 125 g mascarpone
- 2 tbsp chives
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1 tsp lemon juice
Instructions
- Combine all the dough ingredients with the exception of olive oil in a bowl and stir. Add the olive oil when the dough is starting to come together. Knead for a couple of minutes until smooth and elastic. Place back in the bowl, cover with a towel and let rest for 45 minutes.
- Trim asparagus stalks and place in a pot with about 1 cm water. They should be tilted against the wall of the pot, so that only the bottoms of the stalks are in the water and the tips are above it. Place a heat resistant object (like a glass jar) under the asparagus tips to hold them up if the pot is large. Set on medium-high heat and bring to a boil, covered. Steam for 10 minutes from the time the water boils. Remove from the water and let cool, then cut the asparagus lengthways.
- Combine the mascarpone, chives, lemon zest, lemon juice and salt and stir.
- Roll out the dough into an oblong shape. Lightly grease a sheet pan with some olive oil and transfer the dough to pan.
- Spread the mascarpone cream all over the surface of the crust, leaving about 1-2 cm from the edges.
- Place asparagus stalks over the mascarpone filling, cut facing down. Add the shrimps.
- Bake in the preheated oven at 220°C (430°F) for 10 minutes (fan-forced), or until the crust has taken a golden tone and some of the mascarpone may have browned.
Nutrition
Calories: 932kcal | Carbohydrates: 105g | Protein: 28g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 856mg | Potassium: 439mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1951IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 9mg