Title: Sat-Dinner: Pizza Primavera
Categories: Appetizer
Yield: 8 Servings

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

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