Pinsa Dough	g
Olive Oil	tbsp
Boneless Chicken Breast	g
Vegetable Oil	tbsp
Romain Lettuce	g
Avocado
Salt & Pepper to taste
Caesar Dip
Garlic Clove
Capers	tbsp
Anchovy Fillets
Skyr Yoghurt	tbsp
Whole Grain Dijon Mustard	tsp
Parmesan Cheese	g
Lemon Juice	tbsp
Salt & Pepper to taste

1. For the pinsa, take the fresh pinsa dough out of the refrigerator 15 minutes before processing and preheat the oven to 200 ºC. Prepare a baking sheet with parchment paper.
2. In the meantime, rinse the chicken breast with cold water, pat dry and season with salt and pepper. Heat a griddle pan over high heat with vegetable oil and brown the chicken breast on both sides until cooked through. Slice and set aside.
3. For the dip, peel and finely chop the garlic. Drain the capers and finely chop with the anchovies. Mix the garlic, capers and anchovies with the skyr, mustard, parmesan and lemon juice and season with salt and pepper.
4. Core the lettuce, wash the leaves, shake dry and cut roughly. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
5. Dust the work surface with flour. Halve the dough with a knife, flatten both dough portions with floured hands and carefully pull apart at the edges to the desired size and thickness.
6. Place both dough pieces on the prepared baking sheet and prebake for about 7-8 minutes. Then brush both loaves of bread with olive oil and bake until golden brown. Remove from oven and allow to cool.
7. To assemble the sandwich, half the bread, spread a spoonful of the dressing, topped with lettuce, sliced chicken and avocado. Sandwich with another half of bread and serve.

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