In this recipe, fresh asparagus, red peppers, basil leaves and chives are cooked on a thin pizza crust with lots of melted fontina cheese. All of the flavors for the pizza are perfected with our Primo Italiano Blend, Garlic Granules and a bit of Chili Flakes. This is an unforgettably delicious pizza - so easy to make and so very yummy!
PRIMO ITALIANO BLEND, Garlic Granules, Chili Flakes
Pillsbury Pizza Crust (Thin Crust)- 1/2 of the crust
8 - 10 Fresh Asparagus (Thin Spears), cut to 3-4 inch lengths
Fresh Red Pepper, cut in thin, one inch slices
8-10 Fresh Basil leaves
8 Fresh Chives, chopped
4 ounces Fontina cheese, shredded
2 Tblspns olive oil (divided)
1/2 tsp Garlic Granules
2 tsp Tuscany Blend
1/2 tsp Chili Flakes (optional)
Directions: Preheat the oven to 400 degrees. Cook the asparagus spears in a small amount of water in a microwave oven, for about 2 minutes, or until they are tender-crisp. Place 1/2 of the pizza crust on a baking sheet, sprayed with cooking spray. Press the dough into the pan so that there are crust edges. Mix 1 Tblspn of olive oil with the Garlic Granules. Spread the oil and Garlic mixture over the surface of the dough/crust. Place the crust in the preheated oven and bake for 5 minutes. Remove from the oven and arrange the cooked asparagus and the red pepper over the surface of the crust. Cover the top of the vegetables with the cheese, then drizzle the other 1 Tblspn of oil over the cheese, and sprinkle the top with the Primo Italiano Blend & Chili Flakes. Return the pan to the oven and cook for about 10 more minutes or until the cheese is melted. Remove the pizza from the oven and top with the chopped chives and basil leaves. Serve immediately.