Ingredients Jump to Instructions ↓

  1. 450g grilled asparagus

  2. 30g packed fresh basil leaves, plus chopped for garnish

  3. 2 cloves garlic, chopped

  4. 2 tbsp pine nuts

  5. 180ml plus 2 tbsp extra-virgin olive oil

  6. Salt and freshly ground black pepper

  7. 50g plus 4 tbsp grated Pecorino Romano

  8. 450g fontina cheese, thinly sliced

  9. 1 large prepared pizza shell (recommended: Boboli)

Instructions Jump to Ingredients ↑

  1. Grilled flatbread with asparagus pesto and fontina Heat grill to high 1) 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.

  2. 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.

  3. Slice each flatbread into bite-sized pieces.


Send feedback