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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) 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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