Grilled Flatbread with Asparagus Pesto and Fontina

Ingredients

• 1 pound grilled asparagus 
• 1 pound fontina thinly sliced
• 0.5 cup basil leaves fresh packed chopped for garnish
• 2 cloves garlic chopped
• 0.8 cup plus 2 tablespoons olive oil extra-virgin
• 0.5 cup plus 4 tablespoons pecorino romano grated
• 2 tablespoons pinenuts 
• 1 large pizza shell prepared recommended: Boboli
• 6 servings salt and pepper black freshly ground

Equipment

• food processor
• bowl
• grill

Directions

1. Heat grill to high
2. Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.
3. Place pizza shell on the grill. Grill until slightly crisp, about 1 minute.
4. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes.
5. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.