Recipe courtesy of Bobby Flay

Grilled Flatbread with Asparagus Pesto and Fontina

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  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.
Alexandra Utter

Keto Pizza

22m Easy 93%
CLASS
7m Easy 98%
CLASS
20m Easy 98%
CLASS
Maneet Chauhan

Chapatis with Ghee

17m Easy 99%
CLASS
32m Easy 99%
CLASS
22m Easy 93%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now