1 12-inch pizza crust,
-prebaked,or focaccia bread 2 c Fontina, shredded, or
– Danbo cheese 1 lb Fresh asparagus
1 tb Olive oil
2 Garlic cloves, minced
1 Red onion, thinly sliced
1 Sweet red pepper, thin slice
1/3 c Fresh basil, chopped
– or parsley 1 tb Hot pickled pepper, chopped
1/4 ts Pepper
If asparagus is not available, green beans make a good substitute. [Use round pizza crust] On baking sheet, sprinkle pizza base with half of the fontina cheese. Trim and cut asparagus in 2-inch pieces. Set aside. In large skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, for about 6 minutes or until softened. Add red pepper, 2 tb of the basil, and hot pickled pepper (if using); cook for 3 minutes. Add asparagus; cook for 3 minutes or just until bright green. Season with pepper. Spoon evenly over pizza base; sprinkle with remaining fontina cheese. Bake in 400f 200C oven for 15-20 minutes or just until cheese is bubbly and melted. Sprinkle with remaining basil. Cut into wedges. Per Serving: about 255 calories, 12 g protein, 12 g fat, 24 g carbohydrate good source calcium Dinner Menu: Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com