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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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:
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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