Roasted Asparagus, Artichoke and Fontina Pizza – IC Friendly

April 3, 2013

Prep Time: 5 minutes

Cook Time: 17 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

1 tablespoon olive oil

2 garlic cloves, minced

8 ounces asparagus

1 jar sliced artichokes

1/8 teaspoon salt

1/8 teaspoon pepper (if tolderated

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1/2 cup grated Fontina cheese

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127156,00.html

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One Response to “Roasted Asparagus, Artichoke and Fontina Pizza – IC Friendly”


  1. […] Roasted Asparagus, Artichoke and Fontina Pizza […]


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