Roasted Asparagus and Fontina Pizza

Name: Roasted Asparagus and Fontina Pizza
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams asparagus; 4 servings All-purpose flour and cornmeal; 118 milliliters grated Fontina cheese; 2 garlic cloves, minced; 1 Tbsp olive oil; 0 teaspoons pepper; 454 grams whole-wheat pizza dough, room temperature; 0 teaspoons salt

Roasted Asparagus and Fontin It will be a hit at your Easter event. Head to the store and pick up olive oil, pepper, pizza dough, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Place an oven rack on lowest position and preheat to 500F.

Equipment you will use

Oven

Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5minutes.

Ingredients you will need

Asparagus

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Sheet

On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal.

Ingredients you will need

Cornmeal

Dough

Roll

Equipment you will use

Baking Sheet

Place dough on sheet.

Ingredients you will need

Dough

Add cheese and asparagus, leaving a 1/2-inch border.

Ingredients you will need

Asparagus

Cheese

Bake until cheese has melted and crust is crisp, about 12minutes. Top with remaining garlic oil.

Ingredients you will need

Garlic Oil

Cheese

Crust

Equipment you will use

Oven

Cut into 8 slices.

Serve.

Equipment

Oven

Baking Sheet

Ingredients

Servings:

340grams

asparagus 4servings

All-purpose flour and cornmeal 118milliliters

grated Fontina cheese 2

garlic cloves, minced 1Tbsp

olive oil 0teaspoons

pepper 454grams

whole-wheat pizza dough, room temperature 0teaspoons

salt

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 Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.