Asparagus and Plum Tomato Pizza

Ingredients

• 0.5 pound asparagus spears thin
• 2 servings pepper fresh black
• 0.5 pound fontina diced
• 2 cups basil fresh packed
• 1 clove garlic peeled smashed
• 0.3 cup olive oil extra-virgin
• 0.5 cup parmesan grated
• 0.3 cup pinenuts toasted
• 1  plum tomatoes diced firm seeded
• 12 inch d foccacia prepared
• 12 inch d foccacia prepared

Equipment

• food processor
• bowl
• frying pan
• oven
• pizza pan

Directions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F.
3. Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears.
4. 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.
5. Cut spears into 1-inch pieces on the diagonal.
6. Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese.
7. Add a scattering of chopped asparagus and diced plum tomatoes.
8. Bake directly on oven rack or on a perforated pizza pan.
9. 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.
10. 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.
11. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.