Asparagus and Plum Tomato Pizza Recipe

Name: Asparagus and Plum Tomato Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound thin asparagus spears; 1 (12-inch) packaged prepared foccacia; 1 cup prepared pesto sauce, store-bought or homemade, recipe follows; 1/2 pound Fontina, diced into small cubes, about 1 1/2 cups; 1 firm plum tomato, seeded and diced; 2 cups fresh basil, packed; 1/4 cup pine nuts, toasted; 1 clove garlic, peeled and smashed; 1/4 to 1/2 cup extra-virgin olive oil; 1/2 cup grated Parmesan; Fresh black pepper

Servings: persons

1/2 pound thin asparagus spears
1 (12-inch) packaged prepared foccacia
1 cup prepared pesto sauce, store-bought or homemade, recipe follows
1/2 pound Fontina, diced into small cubes, about 1 1/2 cups
1 firm plum tomato, seeded and diced
2 cups fresh basil, packed
1/4 cup pine nuts, toasted
1 clove garlic, peeled and smashed
1/4 to 1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
Fresh black pepper

1
Preheat oven to 400 degrees F.
2
Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears.
3
Place tops in a small skillet in 1/2-inch of boiling water.
4
Cover the pan and steam asparagus for 2 minutes.
5
Run asparagus under cool water and drain well.
6
Cut spears into 1-inch pieces on the diagonal.
7
Spread a foccacia with a thin layer of pesto sauce.
8
Dot the top of pizza pie with cubed Fontina cheese.
9
Add a scattering of chopped asparagus and diced plum tomatoes.
10
Bake directly on oven rack or on a perforated pizza pan.
11
Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color.
12
Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil.
13
Blend coarsely, stopping from time to time to scrape down the sides.
14
Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound thin asparagus spears, 1 (12-inch) packaged prepared foccacia, 1 cup prepared pesto sauce, store-bought or homemade, recipe follows, 1/2 pound Fontina, diced into small cubes, about 1 1/2 cups, and more.

Yes, Asparagus and Plum Tomato Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus and Plum Tomato Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions