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Appetizer Recipes

Grilled Flatbread Pizza with Asparagus Pesto


Serve this recipe with Chinet® Classic White™ 10 3/8" Dinner Plates and Chinet® Classic White™ Napkins

What You Need

  • 1 lb 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 pepper
  • 1/2 cup plus 4 tablespoons grated Pecorino Romano
  • 1 lb fontina cheese, thinly sliced
  • 1 large prepared pizza shell


  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. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.
  3. Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.



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Ratings & Reviews

2 reviews

WOW....this recipe has awesome flavor. I love how all the cheeses go so well together. I served this as a "starter" at my BBQ and everyone wanted more.
Bobbi P. – 06/30/2014 –

OH MY!! I CANNOT wait to make these!!
Cerra S. – 07/31/2014 –

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