Grilled Flatbread with Asparagus Pesto and Fontina
Grilled Flatbread with Asparagus Pesto and Fontina
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 570
- Total Fat
- 33
- Saturated Fat
- 17
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 99
- Sodium
- 1173
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 570
- Total Fat
- 33
- Saturated Fat
- 17
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 99
- Sodium
- 1173
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
1 pound grilled asparagus
1/2 cup packed fresh basil leaves, plus chopped for garnish
2 cloves garlic, chopped
2 tablespoons pine nuts
3/4 cup, plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup, plus 4 tablespoons grated Pecorino Romano
1 pound fontina cheese, thinly sliced
1 large prepared pizza shell (recommended: Boboli)
Directions
- Heat grill to high
- 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.
- Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. 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. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.
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