Naan Pizza with Asparagus Pesto, Prosciutto, Goat Cheese & Fontina

• Meat

  • 3 oz Prosciutto

• Produce

  • 1 lb Asparagus
  • 1 Basil, fresh
  • 2 tbsp Basil, packed
  • 1 Chives
  • 3 clove Garlic
  • 1 Lemon, zest
  • 1 Shallot, small

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Kosher salt & freshly ground pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Bread & Baked Goods

  • 2 Pieces Garlic naan

• Dairy

  • 1 cup Fontina
  • 4 oz Goat cheese
  • 1/3 cup Parmigiano reggiano

Found on nospoonnecessary.com

Ingredients

• Pizza:
• 2 Pieces Garlic Naan
• 1 Cup Fontina - shredded
• 4 ounces Goat Cheese
• 1 small Shallot – thinly sliced
• 1 clove of Garlic – thinly sliced
• 3 ounces Prosciutto – thinly sliced
• Fresh Basil, to taste
• Lemon Zest, to taste
• Chives, to taste – thinly sliced
• Asparagus Pesto: (yield – about 1 ½ cups)
• 1 pound Asparagus – trimmed and coarsely chopped
• 2 cloves of garlic
• ¼ cup Pine Nuts
• 2 TBS Basil, packed
• ⅓ Cup Parmigiano-Reggiano – freshly grated
• 4 TBS Extra Virgin Olive Oil, divided*
• 2 tsp Lemon Juice
• Kosher Salt & Freshly Ground Pepper, to taste

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
• For the Asparagus Pesto: To the bowl of a food processor add: asparagus, garlic, pine nuts, basil, parmesan, lemon juice and ½ tsp salt. Pulse until combined. Add in asparagus and process until a paste forms, stopping to scrape down the sides as necessary. Slowly drizzle in the remaining 3 tablespoons of olive oil and process until just combined. Taste and adjust for seasoning. *With the motor running, slowly add in more olive oil, 1 tablespoon at a time, if a thinner consistency is desired.
• For the Pizza: Place naan on baking sheet. Spread a heaping ¼ cup of asparagus pesto onto each piece of Naan. Top with shallots, garlic, fontina and goat cheese. Bake for 13-15 minutes or until golden brown. Remove from oven and top with prosciutto, basil, chives and lemon zest. Serve immediately.