Mary and Brian's Recipes

Asparagus pesto with fontina pizza
Category Barbecue
Events:
Ingredients
1� pounds asparagus, smaller stalks/baby are preferred � cup packed fresh basil leaves, plus more leaves for garnish Grated zest of 2 lemons 2 cloves garlic, chopped (or more to taste) 2 tablespoons pine nuts � cup plus 2 tablespoons olive oil Kosher salt and freshly ground black pepper � cup freshly grated Pecorino Romano cheese Flatbreads, shells (such as Boboli), or a large pizza doug (you can split into 2 smaller pies). 1 pound fontina cheese, thinly sliced
Method
1. Heat your grill to high. 2. Remove tough part of asparagus and toss with olive oil, salt and pepper. 3. Grill asparagus till tender crisp, stirring/rolling frequently (should be 3-5 minutes depending on size). 4. Remove and rough chop (set aside the over 1lb for the topping) 5. Combine 1 pound of the asparagus, the basil, lemon zest of 1 lemon, garlic, and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the � cup extra-virgin olive oil and process until the mixture is smooth; season with salt and pepper. Transfer the pesto to a bowl and stir in � cup of the Pecorino Romano cheese. 6. If using flatbread/boboli brush the tops of the flatbreads/boboli, with the 2 tablespoons olive oil and place oiled side down on the grill. Grill until slightly crisp, about 1 minute. Remove the flatbreads/boboli from the grill and turn cooked side up. If using pizza dough, shape, lightly oil the middle and grill till lightly cooked (1-3 minutes depending on thickness). When firm enough to flip and cook the other side (1-2 minutes). 7. Spread the pizzas/breads with the pesto. Top with the fontina and the remaining � pound of asparagus and some red pepper (optional). Return the pizzas to the grill, lower the heat to medium, close the cover, and continue cooking until the cheese has melted, generally 3 to 5 minutes. 8. Remove the pizzas from the grill and sprinkle with the remaining � cup Pecorino Romano cheese and lemon zest. Garnish with basil leaves. Cut into slices and serve immediately.
Rating: Unrated