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Grilled Flatbread with Asparagus Pesto and Fontina Recipe

Grilled Flatbread with Asparagus Pesto and Fontina

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Average Rating:

Total Reviews: 11

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  • on July 03, 2012

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    Mea culpa - I used asparagus pesto from our farmer's market but it WAS fantastic. I also used a few stalks of previously grilled asparagus to top the pizza. Very popular.

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  • on August 07, 2011

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    Had this at a party & loved it! Now it's my time to make it!

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  • 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!

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  • 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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  • on July 01, 2009

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    When I first took a bite I was caught off guard by how delicious this is. The Fontina is the perfect choice for this. My pesto was a bit smoky from the asparagus (I actually cooked the asparagus quickly in a skillet at high heat which added a wonderful layer of flavor. Sometimes with pizza I feel it is too oily or cheesy, but this had just the right amount of oil and cheese and green components to not feel like I was overindulging. Also, when asparagus is in season this is a lower-cost pesto (less pricey ingredients like nuts and herbs which is always nice.

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  • on October 04, 2008

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    this is a great side dish or appetizer. it is really easy to make and if you have vegetarian friends, as we do, it is an excellent thing to offer them at a barbecue. Although my wife & I prefer Pillsbury thin crust dough to the boboli crusts as the receipe suggest. The pillsbury dough is crisper and lighter.

    Roll out the dough and cut it in 2 pieces and place on greased cookie sheet in 350 degree oven ... cook until almost done. About 5-7 minutes. then follow recipe and grill the crust.

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  • on July 02, 2008

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    This was so good and simple to make. We all loved it.
    For the guy who thought there was too much fat content, put on less cheese, if you want, but we like it as is.

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  • on April 02, 2008

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    Can't rationalize making this again due to the blandness and the high fat content. Added more asparagus. Didn't help. Maybe a pinch of pepper flakes might help. Squeezed a little lemon on it, that didn't help either.

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  • on March 03, 2008

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    My favorite vegetable has a new use! Fontina cheese is used on all the pizzas
    of a large St. Louis based chain. It is the fave in St. Louis. Great homemade pizza. Use the Bobol brand.

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  • on August 25, 2007

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    This is one of those exquisite combinations. Bobby is inspired. (When I brought home the Fontina cheese, my 14 year old daughter tried it with a cracker and told me she didn't like the cheese. After I made the pizzas, she was in ecstasy eating it with the Fontina on top! If you can get a good quality store bought pesto, this recipe is a snap. Just grill the asparagus, chop them in large pieces and add to the pesto in a food processer. This is a really great, tastey combo.

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