| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
|
12-inch pizza crust, prebaked,or focaccia bread |
| 2 |
c |
Fontina, shredded, or Danbo cheese |
| 1 |
lb |
Fresh asparagus |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Red onion, thinly sliced |
| 1 |
|
Sweet red pepper, thin slice |
| 1/3 |
c |
Fresh basil, chopped or parsley |
| 1 |
tb |
Hot pickled pepper, chopped |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
If asparagus is not available, green beans make a good substitute.
[Use round pizza crust]
On baking sheet, sprinkle pizza base with half of the fontina cheese. Trim
and cut asparagus in 2-inch pieces. Set aside.
In large skillet, heat oil over medium heat; cook garlic and onion,
stirring occasionally, for about 6 minutes or until softened. Add red
pepper, 2 tb of the basil, and hot pickled pepper (if using); cook for 3
minutes.
Add asparagus; cook for 3 minutes or just until bright green. Season with
pepper. Spoon evenly over pizza base; sprinkle with remaining fontina
cheese.
Bake in 400f 200C oven for 15-20 minutes or just until cheese is bubbly and
melted. Sprinkle with remaining basil. Cut into wedges. Per Serving: about
255 calories, 12 g protein, 12 g fat, 24 g carbohydrate good source calcium
Dinner Menu:
Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread
Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie
Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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