Ingredients
- 1 pound grilled asparagus
- 1/2 cup packed fresh basil leaves, plus chopped for garnish
- 2 cloves garlic, chopped
- 2 tablespoons pine nuts
- 3/4 cup, plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup, plus 4 tablespoons grated Pecorino Romano
- 1 pound fontina cheese, thinly sliced
- 1 large prepared pizza shell (recommended: Boboli)
Description
Food Network Invites You To Try This Grilled Flatbread With Asparagus Pesto And Fontina Recipe From Bobby Flay.
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