Roasted Asparagus and Fontina Pizza

Health APRIL 2013

  • Yield: Makes: 4 servings (serving size: 2 slices)
  • Cook time:17 Minutes
  • Prep time:5 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 11.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 13g
  • Carbohydrate: 52g
  • Fiber: 10g
  • Cholesterol: 14mg
  • Iron: 5mg
  • Sodium: 671mg
  • Calcium: 131mg

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Roasted Asparagus and Fontina Pizza recipe