Asparagus And Plum Tomato Pizza

Recipe Ingredients

1/2 lb	227g / 8oz	Thin asparagus spears
1		Packaged prepared foccacia - (12" dia)
1 cup	237ml	Pesto Sauce - (listed below) = (or use store-bought)
1/2 lb	227g / 8oz	Fontina - diced small cubes
1		Firm plum tomato - seeded, diced
		Pesto Sauce
2 cups	474ml	Fresh basil - (packed)
1/4 cup	59ml	Pine nuts - toasted
1		Garlic clove - peeled, smashed
1/4 cup	59ml	Extra-virgin olive oil - (to 1/2)
1/2 cup	118ml	Grated Parmesan
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees. Trim tough ends off asparagus, leaving 4- or 5-inch long tender tops of spears. 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. Cut spears into 1-inch pieces on the diagonal.

Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add a scattering of chopped asparagus and diced plum tomatoes.

Bake directly on oven rack or on a perforated pizza pan. 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.

Pesto Sauce: 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. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1A32) - from the TV FOOD NETWORK"

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