Ingredients
8-10 asparagus spears
1 tsp EVOO
salt (optional)
freshly ground black pepper
2 oz fontina cheese
3 oz canadian bacon
1/4 cup part-skim ricotta cheese
1/4 cup homemade or store-bought pesto
Three 9-in flatbreads
Based on 4 servings:
280 calories, 19 g proteins, 20 g carbs, 17 g fat, 5 g saturated fat, 35 mg cholesterol, 780 mg sodium, 7 g dietary fiber, 5 g sugar
Preparation
Position an oven rack in the lower middle of oven; preheat to 425 degrees. Trim off woody ends of asparagus, cut spears in 1-1/2 to 2 in pieces. Toss in bowl w/oil, salt (if desired), and pepper to taste. Grate cheese to yield 2/3 cup. Cut canadian bacon into thin strips. Combine ricotta & pesto in medium bowl, mix well. Arrange the flatbreads on large baking sheet. Divide equal size dollops of ricotta-pesto mixture among them, spreading half in to edges. Scatter asparagus and bacon over surface of each pizza. Bake 10 mins, Remove from oven and scatter grated fontina over all and bake extra 5 mins until edges are crisp and fontina melted.
