Recipes : Grilled Flatbread with Asparagus Pesto and Fontina : Food Network

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Grilled Flatbread with Asparagus Pesto and Fontina
Recipe courtesy Bobby Flay, 2007

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.