Grilled Flatbread with Asparagus Pesto and Fontina

• 1 pound grilled asparagus
• 1/2 cup packed fresh basil leaves, plus chopped for garnish
• 2 cloves garlic, chopped
• 2 tablespoons pine nuts
• 3/4 cup, plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup, plus 4 tablespoons grated Pecorino Romano
• 1 pound fontina cheese, thinly sliced
• 1 large prepared pizza shell (recommended: Boboli)

1. Heat grill to high
2. Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop.
3. With the motor running, slowly add the oil and process until emulsified.
4. Season with salt and pepper and transfer the pesto to a bowl.
5. Stir in the Pecorino Romano.
6. Place pizza shell on the grill.
7. Grill until slightly crisp, about 1 minute.
8. Remove the shells and spread each with the pesto.
9. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes.
10. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil.
11. Slice each flatbread into bite-sized pieces.

grilled asparagus, basil, garlic, nuts, extravirgin olive oil, salt, romano, fontina cheese, shell

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-flatbread-with-asparagus-pesto-and-fontina-recipe.html (may not work)