Grilled Flatbread With Asparagus Pesto And Fontina
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
64
Spice
45
Sweetness
48
Sourness
29
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat grill to high Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop
2
With the motor running, slowly add the oil and process until emulsified
3
Season with salt and pepper and transfer the pesto to a bowl
4
Stir in the Pecorino Romano
5
Place pizza shell on the grill
6
Grill until slightly crisp, about 1 minute
7
Remove the shells and spread each with the pesto
8
Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes
9
Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil
10
Slice each flatbread into bite-sized pieces