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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