Mix the yeast with 50 ml lukewarm water (approx. 35 °C ) and leave to stand for 5 minutes. Sieve the flour into a bowl and add the yeast mixture, 150 ml lukewarm water and 2.5 tablespoons of olive oil. Knead into a supple dough. Add 1 teaspoon of salt and crush the garlic into it. Then knead for 8-10 minutes. Or knead the dough in a standing mixer with a dough hook for about 6 minutes into a supple dough. Place in a draught-free place and let it rise for approx. 1 hour until it has doubled in volume.
Preheat the oven to 180 °C.
Knead the air out of the dough. Grease a large oven-proof frying pan of approx. 30 cm diameter with olive oil. Roll out the dough into a circle that fits into the pan. Gently press the dough into the pan.
Slice the chicken fillet into 1.5 cm cubes and mix with the chicken seasoning. Slice the mushrooms. Heat the rest of the olive oil in another frying pan. Fry the chicken and mushrooms on a medium heat for about 5 minutes. Slice the asparagus into three pieces.
Arrange the chicken, mushrooms and asparagus on top of the dough. Scatter with the cranberries and the cheese. Bake the pizza in the oven for about 20 minutes until golden brown and cooked.
Tip: Don't have an oven-proof frying pan? Preheat the oven to 225 ° and bake the pizza on a baking tray lined with baking paper until golden brown.
