Sat-dinner: pizza primavera
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 12-inch pizza crust, prebaked,or focaccia bread | |
| 2 | cups | Fontina, shredded, or Danbo cheese |
| 1 | pounds | Fresh asparagus |
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves, minced | |
| 1 | Red onion, thinly sliced | |
| 1 | Sweet red pepper, thin slice | |
| ⅓ | cup | Fresh basil, chopped or parsley |
| 1 | tablespoon | Hot pickled pepper, chopped |
| ¼ | teaspoon | Pepper |
Directions
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@...