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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 928.53 Kcal (3888 kJ) | ||
| Calories from fat | 795.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.39g | 136% | |
|---|---|---|---|
| Cholesterol | 143.51mg | 48% | |
| Sodium | 1090.47mg | 45% | |
| Potassium | 333.43mg | 7% | |
| Total Carbs | 7.85g | 3% | |
| Sugars | 4.72g | 19% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 38.43g | 77% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.6mg | 14% | |
| Calcium | 774.3mg | 77% | |
| Amount Per 100 g | |||
| Calories | 302.56 Kcal (1267 kJ) | ||
| Calories from fat | 259.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.8g | 136% | |
|---|---|---|---|
| Cholesterol | 46.76mg | 48% | |
| Sodium | 355.33mg | 45% | |
| Potassium | 108.65mg | 7% | |
| Total Carbs | 2.56g | 3% | |
| Sugars | 1.54g | 19% | |
| Dietary Fiber | 0.8g | 10% | |
| Protein | 12.52g | 77% | |
| Vitamin C | 2.4mg | 12% | |
| Iron | 0.8mg | 14% | |
| Calcium | 252.3mg | 77% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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