Grilled Flatbread with Asparagus Pesto and Fontina

1. 1

   Heat grill to high

2. 2

   Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop.

3. 3

   With the motor running, slowly add the oil and process until emulsified.

4. 4

   Season with salt and pepper and transfer the pesto to a bowl.

5. 5

   Stir in the Pecorino Romano.

6. 6

   Place pizza shell on the grill.

7. 7

   Grill until slightly crisp, about 1 minute.

8. 8

   Remove the shells and spread each with the pesto.

9. 9

   Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes.

10. 10

    Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil.

11. 11

    Slice each flatbread into bite-sized pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.