Grilled Flatbread with Asparagus Pesto and Fontina

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Grilled Flatbread with Asparagus Pesto and Fontina

 

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 extra-virgin olive oil , plus 2 tablespoons

Salt and freshly ground black pepper

1/2 cup grated Pecorino Romano , plus 4 tablespoons

1 pound fontina cheese, thinly sliced

1 large prepared pizza shell, (recommended: Boboli)

 

 

 

 

 

 

Heat grill to high

 

Combine the grilled 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.

 

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.

 

Yield: 4 to 6 servings

 

Author: Chef Bobby Flay

Source: TV Food Network, Episode#: GL0806

Formatted by Chupa Babi: 04.06.08

 

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 5 minutes

 

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