Asparagus And Plum Tomato Pizza
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Asparagus Spears (thin)2 cups
Basil (fresh, packed)1 cup
Pine Nut (toasted)1 clove
Garlic (peeled and smashed)1 cup
Extra-Virgin Olive Oil1 cup
Grated ParmesanDirections:
1
Watch how to make this recipe
2
Preheat oven to 400 degrees F
3
Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears
4
Place tops in a small skillet in 1/2-inch of boiling water
5
Cover the pan and steam asparagus for 2 minutes
6
Run asparagus under cool water and drain well
7
Cut spears into 1-inch pieces on the diagonal
8
Spread a foccacia with a thin layer of pesto sauce
9
Dot the top of pizza pie with cubed Fontina cheese
10
Add a scattering of chopped asparagus and diced plum tomatoes
11
Bake directly on oven rack or on a perforated pizza pan
12
Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color
13
Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil
14
Blend coarsely, stopping from time to time to scrape down the sides
15
Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste