Pizzetas beef with asparagus and egg "thermomix"

Place in jar 30 ml oil, onion fourth, garlic, tomato (peeled quartered) and sugar. Chop 4 sec / speed 5 and saute 8 min / 120 ° C / speed 1. (TM31: 8 min / 120 ° C / speed 1)

Add ground beef, thyme, 1/2 teaspoon salt and pepper. Mix well with a spatula and set 5 min / 100 ° C / rotation reverse / speed 1. Set the extended filling in a tray to cool. Wash the glass

Mass: Put in the vessel 220 ml of water, 20 ml oil and yeast. Mix 2 min / 37 ° C / speed 2

Add flour with powder, flour without powders and 1.5 tsp salt. Mix 10 sec / 4 and set speed 2 min / kneading function (if the mass does not remain completely attached beaker add with a trickle of water and set a few minutes of kneading function). Remove the dough of the cup and forms a ball. Leave the dough covered with a bowl or cloth for 30 minutes

Preheat oven to 200 ° C. Paint oil two baking trays

Divide the dough into six equal parts (approx. 110 g), ball-shaped and cover with a cloth. With a roller, go spreading the dough balls until circles approx. 12 cm in diameter and place on the prepared tray. Spread the meat on the pizzas and sprinkle with grated mozzarella. Place each pizzeta 4 studs on forming a square. With the back of a spoon, make a hole in the center of the dough and break an inside egg. Sprinkle with salt and pepper

Bake in 2 batches 12-15 minutes (200 ° C). Remove from the oven and serve