Roasted Asparagus and Fontina Pizza

Health score
8%
Roasted Asparagus and Fontina Pizza
22 min.
4
421kcal

Suggestions


If you're looking to elevate your pizza game, look no further than this Roasted Asparagus and Fontina Pizza. Bursting with flavor and topped with fresh, seasonal ingredients, this dish transforms the humble pizza into a gourmet experience right at home. The combination of tender asparagus and rich, creamy Fontina cheese creates a delightful balance, making it a perfect choice for lunch or a satisfying dinner.

The preparation is surprisingly quick and simple, taking just 22 minutes from start to finish. You’ll be amazed at how easy it is to create a restaurant-quality meal with just a handful of ingredients. The roasted asparagus adds a beautiful color and a hint of smokiness, while the aromatic garlic oil enhances the overall depth of flavor. With a crisp crust made from whole-wheat pizza dough, this pizza is not only delicious but also packed with nutrients, making it a delightful option for health-conscious diners.

Whether you're cooking for yourself, hosting a small gathering, or simply craving a tasty weeknight meal, this Roasted Asparagus and Fontina Pizza is sure to please. Slice it up, serve it hot, and watch as everyone gathers around the table, drawn in by the enticing aroma and vibrant toppings. Get ready to impress with a dish that’s as pleasing to the eyes as it is to the palate!

Ingredients

  • 12 ounces asparagus 
  • servings flour and cornmeal all-purpose
  • 0.5 cup fontina grated
  •  garlic cloves minced
  • tablespoon olive oil 
  • 0.1 teaspoon pepper 
  • pound pizza dough whole-wheat room temperature
  • 0.1 teaspoon salt 

Equipment

  • baking sheet
  • oven

Directions

  1. Place an oven rack on lowest position and preheat to 500F.
  2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5minutes.
  3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal.
  4. Place dough on sheet.
  5. Add cheese and asparagus, leaving a 1/2-inch border.
  6. Bake until cheese has melted and crust is crisp, about 12minutes. Top with remaining garlic oil.
  7. Cut into 8 slices.
  8. Serve.

Nutrition Facts

Calories421kcal
Protein14.63%
Fat25.85%
Carbs59.52%

Properties

Glycemic Index
49
Glycemic Load
4.84
Inflammation Score
-6
Nutrition Score
10.549999970457%

Flavonoids

Isorhamnetin
4.85mg
Kaempferol
1.19mg
Myricetin
0.02mg
Quercetin
11.92mg

Nutrients percent of daily need

Calories:420.79kcal
21.04%
Fat:12.33g
18.97%
Saturated Fat:4.57g
28.58%
Carbohydrates:63.91g
21.3%
Net Carbohydrates:60.17g
21.88%
Sugar:8.92g
9.91%
Cholesterol:19.14mg
6.38%
Sodium:1026.73mg
44.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.7g
31.41%
Vitamin K:38.07µg
36.25%
Iron:5.32mg
29.55%
Vitamin A:794.09IU
15.88%
Fiber:3.74g
14.95%
Folate:59µg
14.75%
Vitamin B1:0.19mg
12.47%
Calcium:115.36mg
11.54%
Vitamin B2:0.19mg
11.32%
Phosphorus:111.81mg
11.18%
Manganese:0.22mg
11.05%
Selenium:7.11µg
10.15%
Vitamin E:1.52mg
10.11%
Copper:0.18mg
9.05%
Zinc:1.11mg
7.38%
Vitamin B3:1.31mg
6.55%
Vitamin C:5.23mg
6.34%
Vitamin B6:0.11mg
5.66%
Potassium:197.28mg
5.64%
Vitamin B12:0.28µg
4.62%
Magnesium:16.35mg
4.09%
Vitamin B5:0.35mg
3.46%
Source:My Recipes