Yield: 8 Servings
|1 \N||12-inch pizza crust, prebaked,or focaccia bread|
|2 cups||Fontina, shredded, or Danbo cheese|
|1 pounds||Fresh asparagus|
|1 tablespoon||Olive oil|
|2 \N||Garlic cloves, minced|
|1 \N||Red onion, thinly sliced|
|1 \N||Sweet red pepper, thin slice|
|⅓ cup||Fresh basil, chopped or parsley|
|1 tablespoon||Hot pickled pepper, chopped|
If asparagus is not available, green beans make a good substitute.
[Use round pizza crust]
On baking sheet, sprinkle pizza base with half of the fontina cheese.
Trim and cut asparagus in 2-inch pieces. Set aside.
In large skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, for about 6 minutes or until softened. Add red pepper, 2 tb of the basil, and hot pickled pepper (if using); cook for 3 minutes.
Add asparagus; cook for 3 minutes or just until bright green. Season with pepper. Spoon evenly over pizza base; sprinkle with remaining fontina cheese.
Bake in 400f 200C oven for 15-20 minutes or just until cheese is bubbly and melted. Sprinkle with remaining basil. Cut into wedges.
Per Serving: about 255 calories, 12 g protein, 12 g fat, 24 g carbohydrate good source calcium Dinner Menu:
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