Roasted Asparagus and Fontina Pizza

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For the dough, go with 100 percent whole-wheat dough in bags in the refrigerated section of the market. Round out the meal with a refreshing salad.

Difficulty: Easy - for beginners
Serves: 4 Servings

Preparation time:
Cooking time:

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
12 ounces asparagus
1/8 teaspoon salt
1/8 teaspoon pepper
All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1/2 cup grated Fontina cheese

Method

1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

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