Grilled Flatbread with Asparagus Pesto and Fontina

Name: Grilled Flatbread with Asparagus Pesto and Fontina
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 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, plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 cup, plus 4 tablespoons grated Pecorino Romano; 1 pound fontina cheese, thinly sliced; 1 large prepared pizza shell (recommended: Boboli)

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 to 6 servings

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 to 6 servings

Ingredients

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, plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1/2 cup, plus 4 tablespoons grated Pecorino Romano

1 pound fontina cheese, thinly sliced

1 large prepared pizza shell (recommended: Boboli)

Directions

Heat grill to high
Combine the 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.