| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 1 12-inch pizza |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 1 12-inch pizza |
Ingredients
- 1/2 pound thin asparagus spears
- 1 (12-inch) packaged prepared foccacia
- 1 cup prepared pesto sauce, store-bought or homemade, recipe follows
- 1/2 pound Fontina, diced into small cubes, about 1 1/2 cups
- 1 firm plum tomato, seeded and diced
- 2 cups fresh basil, packed
- 1/4 cup pine nuts, toasted
- 1 clove garlic, peeled and smashed
- 1/4 to 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- Fresh black pepper
Instructions
- Preheat oven to 400 degrees F.
- Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears. Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 minutes. Run asparagus under cool water and drain well. Cut spears into 1-inch pieces on the diagonal.
- Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add a scattering of chopped asparagus and diced plum tomatoes.
- Bake directly on oven rack or on a perforated pizza pan. Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color.
- Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil. Blend coarsely, stopping from time to time to scrape down the sides. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 2194 |
| Total Fat | 195 g |
| Saturated Fat | 69 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 97 g |
| Cholesterol | 314 mg |
| Sodium | 2850 mg |
| Serving Size | 1 of 1 servings |
| Calories | 2194 |
| Total Fat | 195 g |
| Saturated Fat | 69 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 97 g |
| Cholesterol | 314 mg |
| Sodium | 2850 mg |
Reviews
I have been making this recipe since 2005! That’s a long time. It’s delicious. I follow the recipe to a T and use a Boboli crust. People need to rediscover this recipe. It’s a winner!
So awsome and so easy. I used smoked fontina since it was what I had on had and I added sliced olives. so good and so yummy!
I love fontina cheese and asparagus so this recipe caught my eye. I made it (and a few different pizzas) at a dinner party. This one was the clear favorite. I did make one change: I shredded the fontina instead of putting it on in cubes. Enjoy!
Simple yet tasty recipe
Will definitely be making this again
Will definitely be making this again
This was delicious, even with adjustments–using my own pizza dough, substituting walnuts for pine nuts in the pesto. Great recipe for a quick, delicious pizza!
This recipe was not only simple to make and took longer to shop for than to make, but it tasted fabulous! My husband and friends haven’t stopped talking about it!
I made this right after I saw it on television. I had to make a couple substitutions such as I used Smoked Gouda instead of Fontina….YUM!! And I also sauteed some mushrooms with a small onion and garlic and added that to the toppings!! I am not much of a cook yet but my husband LOVED it and he works in the restaurant business. He took the leftovers to work the next day!! I will definitely make this again. The flavors were SO good together and for what it costs to make, it is cheaper then ordering pizza and much better for you!! Thanks Rachael!!!!!
This was amazingly delicious! We were a bit hesitant but it turned out great. Followed the recipe to a T — we used a Boboli pizza crust (thin crust). Might take a little longer than 30 mins making your own red pepper sauce and pesto (for the other pizza) but it’s worth it.
The flavors were terrific. I only had regular pizza dough on hand but still the combo of Fontina with basil and aspargas really was enjoyable for our weekly pizza night. I’m sure all the Rachel Ray fans will agree:0)