Grilled flatbread with asparagus pesto and fontina

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Ingredients

  • 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)

Use imperial measurements

Method

How to make Grilled flatbread with asparagus pesto and fontina

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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