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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients:
1 12-inch pizza crust, prebaked,or focaccia bread
2 Cup(s) Fontina, shredded, or Danbo cheese
1 Pound(s) Fresh asparagus
1 Tablespoon(s) Lemon juice, fresh
2 Garlic cloves, minced
1 Red onion, thinly sliced
1 Sweet red pepper, thin slice
1/3 Cup(s) Fresh basil, chopped or parsley
1 Tablespoon(s) Hot pickled pepper, chopped
1/4 Teaspoon(s) Pepper | |
Directions: If asparagus is not available, green beans make a good substitute.
[Use round pizza crust]
On baking sheet, sprinkle pizza base with half of the fontina cheese. Trim
and cut asparagus in 2-inch pieces. Set aside.
In large skillet, heat oil over medium heat; cook garlic and onion,
stirring occasionally, for about 6 minutes or until softened. Add red
pepper, 2 tb of the basil, and hot pickled pepper (if using); cook for 3
minutes.
Add asparagus; cook for 3 minutes or just until bright green. Season with
pepper. Spoon evenly over pizza base; sprinkle with remaining fontina
cheese.
Bake in 400f 200C oven for 15-20 minutes or just until cheese is bubbly
and melted. Sprinkle with remaining basil. Cut into wedges.
Per Serving: about 255 calories, 12 g protein, 12 g fat, 24 g carbohydrate
good source calcium
Dinner Menu:
Pizza Primavera
Lamb with Olive Pepper Tapenade
Roast Potato Slices
Mushroom, Fennel and Parmesan Salad
Upside-Down Pear Gingerbread
Source: Canadian Living magazine [Mar 95]
Presented in an article by Bonnie Stern
Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
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