Photo: Grilled Flatbread with Asparagus Pesto and Fontina Recipe
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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Newest Ratings and Reviews
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By Sherry, like th...
CT
on August 07, 2011
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Had this at a party & loved it! Now it's my time to make it!
By az6495_8181769
troy, MI
on March 23, 2010
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My husband and I both loved this pizza, however, there is a small mistake in the recipe which I didn't catch until after the pizza was assembled. The recipe only calls for ONE pizza crust, but it makes enough pesto and cheese for TWO. Still delicious though!
By balthouse_5750740
South Bend, IN
on October 22, 2009
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Very good taste. Always looking for different ways to have
aspargus. Whenever I try one of Bobbys recipes I'm never
diapointed. His wife Stephanie was on this episode...is she a little
sarcastic or is it my imagination?
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