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Roasted Asparagus and Fontina Pizza

Photo: Romulo Yanes
Prep time 5 mins
Cook time 17 mins
Yield Makes: 4 servings (serving size: 2 slices)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.