Grilled Flatbread with Asparagus Pesto and Fontina (Bobby Flay) Recipe

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Grilled Flatbread with Asparagus Pesto and Fontina (Bobby Flay)
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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.
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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.4
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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