Grilled flatbread with asparagus pesto and fontina

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
450g grilled asparagus
30g packed fresh basil leaves, plus chopped for garnish
2 cloves garlic, chopped
2 tbsp pine nuts
180ml plus 2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
50g plus 4 tbsp grated Pecorino Romano
450g fontina cheese, thinly sliced
1 large prepared pizza shell (recommended: Boboli)
Heat grill to high

1) Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.

2) Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil.

Slice each flatbread into bite-sized pieces.

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