Preparation

• Naturally thaw the frozen cherry tomatoes. Microwave the Andes potato cuts and green asparagus.
• Roll out the bread dough thinly and arrange the ingredients from step 1 attractively on top. Drizzle with Parmesan cheese and olive oil.
• Bake in a preheated oven at 200°C (about 392°F) for approximately 10 minutes.