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Add a photoServings: 1
Ingredients
- 1/2 lb thin asparagus spears
- 1 x packaged prepared foccacia - (12" dia)
- 1 c. Pesto Sauce (listed below) (or possibly use store-bought)
- 1/2 lb Fontina diced small cubes
- 1 x hard plum tomato seeded, diced
- 2 c. fresh basil - (packed)
- 1/4 c. pine nuts toasted
- 1 x garlic clove peeled, smashed
- 1/4 c. extra-virgin extra virgin olive oil - (to 1/2)
- 1/2 c. grated Parmesan Freshly-grnd black pepper to taste
Directions
- Preheat oven to 400 degrees.
- Trim tough ends off asparagus, leaving 4- or possibly 5-inch long tender tops of spears. Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 min. Run asparagus under cold water and drain well. Cut spears into 1-inch pcs on the diagonal.
- Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add in a scattering of minced asparagus and diced plum tomatoes.
- Bake directly on oven rack or possibly on a perforated pizza pan. Bake foccacia pie for 10 min in preheated oven on middle rack or possibly, till the cheese melts and edges of your pizza are crisp and dark golden brown in color.
- Pesto Sauce: Combine basil, pine nuts, and garlic in a food processor with a drizzle of the extra virgin olive oil. Blend coarsely, stopping from time to time to scrape down the sides. Place in small bowl, and stir in the remaining extra virgin olive oil (as needed), Parmesan, and pepper, to taste.
- This recipe yields one 12-inch pizza.
- Yield: 1 pizza
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