Grilled Flatbread with Asparagus Pesto and Fontina

Name: Grilled Flatbread with Asparagus Pesto and Fontina
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams grilled asparagus; 454 grams fontina cheese, thinly sliced; 118 milliliters packed fresh basil leaves, plus chopped for garnish; 2 cloves garlic, chopped; 177 milliliters plus 2 tablespoons extra-virgin olive oil; 118 milliliters plus 4 tablespoons grated Pecorino Romano; 2 Tbsps pine nuts; 1 large prepared pizza shell (recommended: Boboli); 6 servings Salt and freshly ground black pepper

Grilled Flatbread with Asparagus Pesto and Fontina requires about 10 minutes from start to finish. This recipe serves 6. One portion of this dish contains approximately 30g of protein, 58g of fat, and a total of 785 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up pizza shell, salt and pepper, basil leaves, and a few other things to make it today.

Instructions

Heat grill to high

Equipment you will use

Grill

Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.

Ingredients you will need

Pecorino Romano

Salt And Pepper

Asparagus

Pine Nuts

Garlic

Basil

Pesto

Cooking Oil

Equipment you will use

Food Processor

Bowl

Place pizza shell on the grill. Grill until slightly crisp, about 1 minute.

Ingredients you will need

Prepared Pizza Crust

Equipment you will use

Grill

Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes.

Ingredients you will need

Fontina Cheese