- Portion size 10 servings
- Credits : Canadian Living Magazine: May 2010
- 1 lb pizza dough
- 1 1/2 lb asparagus trimmed and halved (about 2 bunches)
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1 pinch pepper
- 2 cloves garlic minced
- 1 cup shredded fontina cheese
- 1/4 cup grated Parmesan cheese
MethodShape dough into ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
In large bowl, mix asparagus, half of the oil, the salt and pepper; set aside.
On lightly floured surface, shape dough by pressing with fingertips and pulling edges to stretch into 16- x 12-inch (40 x 30 cm) rectangle. Place on cornmeal-dusted baking sheet.
Stir remaining oil with garlic; spread over dough. Top with asparagus, and Fontina and Parmesan cheeses.
Bake in bottom third of 425°F (220°C) oven until crust is golden, 20 to 25 minutes.
Nutritional facts Per each of 10 slices: about
- Sodium 403 mg
- Protein 8 g
- Calories 235.0
- Total fat 13 g
- Potassium 173 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 23 g
- Iron 13.0
- Folate 50.0
- Calcium 14.0
- Vitamin A 8.0
- Vitamin C 7.0