Grilled Flatbread with Asparagus Pesto and Fontina

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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)


  1. Heat grill to high
  2. 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.
  3. 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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