Roasted Asparagus and Fontina Pizza

asparagus-pizza Romulo Yanes


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 12 ounces asparagus
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • All-purpose flour and cornmeal
  • 1 pound whole-wheat pizza dough, room temperature
  • 1/2 cup grated Fontina cheese


1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 4 servings (serving size: 2 slices)

Nutritional Information

Calories per serving: 336
Fat per serving: 11.5g
Saturated fat per serving: 2.9g
Monounsaturated fat per serving: 3.6g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 13g
Carbohydrate per serving: 52g
Fiber per serving: 10g
Cholesterol per serving: 14mg
Iron per serving: 5mg
Sodium per serving: 671mg
Calcium per serving: 131mg

Good to Know

For the dough, go with 100 percent whole-wheat dough in bags in the refrigerated section of the market. Round out the meal with a refreshing salad.

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