Roasted Asparagus and Fontina Pizza

Roasted Asparagus and Fontina Pizza
Photo: Romulo Yanes
Makes: 4 servings (serving size: 2 slices)


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1 tablespoon olive oil
2 garlic cloves, minced
12 ounces asparagus
1/8 teaspoon salt
1/8 teaspoon pepper
All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1/2 cup grated Fontina cheese


Prep: 5 Minutes
Cook: 17 Minutes

1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

Created date

March 2013

Nutritional Information

Calories 336
Fat 11.5 g
Satfat 2.9 g
Monofat 3.6 g
Polyfat 0.6 g
Protein 13 g
Carbohydrate 52 g
Fiber 10 g
Cholesterol 14 mg
Iron 5 mg
Sodium 671 mg
Calcium 131 mg