Sat-dinner: pizza primavera

Yield: 8 Servings

Measure Ingredient
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
¼ teaspoon Pepper

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:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

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