Grilled Flatbread With Asparagus Pesto And Fontina Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
925
FAT
251%
CHOL
16%
SOD
25%

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Ingredients for 4 servings

1 pound fontina cheese, thinly sliced

3/4 cup, plus 2 tablespoons extra-virgin olive oil

1/2 cup, plus 4 tablespoons grated Pecorino Romano

Salt and freshly ground black pepper

2 cloves garlic, chopped

1 pound grilled asparagus

1 large prepared pizza shell (recommended: Boboli)

1/2 cup packed fresh basil leaves, plus chopped for garnish

2 tablespoons pine nuts

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