10 October 2008

Calcium 575mg, Magnesium 50mg
Yield : 4 Serving


Ingredients :
1 lb. asparagus, cut into 3/4 inch lengths
1 Tbs. oil
1 Tbs. pine nuts
1 cup fresh basil leaves
1 clove garlic, chopped
2 Tbs. Romano or Parmesan cheese, grated
1 Tbs. oil
1 large baked cheese pizza crust

1 red bell pepper, seeded and chopped
1 lb. shredded mozzarella cheese
1/3 cup grated Parmesan cheese


Preparations :
  • Preheat oven to 350°F.
  • Place asparagus in a steamer basket over boiling water.
  • Cover pan and steam 5 minutes, or until bright green and almost tender.
  • Drain, rinse under cold water and rinse again.
  • Heat oil in a heavy saucepan over medium high heat. Sauté pine nuts 3-5 minutes, stirring constantly, until lightly browned.
  • Transfer pine nuts in oil and next 4 ingredients to a blender or food processor and process until smooth.
  • Spread pesto over crust and top with asparagus, pepper, mozzarella and Parmesan.
  • Place pizza on an oven tray and bake 15 minutes, or until topping is golden brown.

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