Asparagus and Plum Tomato Pizza

Name: Asparagus and Plum Tomato Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams thin asparagus spears; 2 servings Fresh black pepper; 227 grams Fontina, diced into small cubes, about 1 1/2 cups; 473 milliliters fresh basil, packed; 1 clove garlic, peeled and smashed; 59 milliliters extra-virgin olive oil; 118 milliliters grated Parmesan; 59 milliliters pine nuts, toasted; 1 firm plum tomato, seeded and diced; 12 inches packaged prepared foccacia

Asparagus and Plum Tomato Pizza might be just the main course you are searching for. One serving contains 928 calories, 44g of protein, and 81g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of asparagus spears, olive oil, parmesan, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and primal diet.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears.

Ingredients you will need

Asparagus

Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 minutes. Run asparagus under cool water and drain well.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

Cut spears into 1-inch pieces on the diagonal.

Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese.

Ingredients you will need

Fontina Cheese

Pesto

Spread

Add a scattering of chopped asparagus and diced plum tomatoes.

Ingredients you will need

Plum Tomato

Asparagus

Bake directly on oven rack or on a perforated pizza pan.

Equipment you will use

Pizza Pan

Oven

Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color.

Ingredients you will need

Cheese

Equipment you will use

Oven

Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil. Blend coarsely, stopping from time to time to scrape down the sides.

Ingredients you will need

Olive Oil

Pine Nuts

Garlic

Basil

Equipment you will use

Food Processor

Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.

Ingredients you will need

Olive Oil

Parmesan

Pepper

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

227grams

thin asparagus spears 2servings

Fresh black pepper 227grams

Fontina, diced into small cubes, about 1 1/2 cups 473milliliters

fresh basil, packed 1clove

garlic, peeled and smashed 59milliliters

extra-virgin olive oil 118milliliters

grated Parmesan 59milliliters

pine nuts, toasted 1

firm plum tomato, seeded and diced 12inches

packaged prepared foccacia

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.