I was looking through my newest issue of Runner's World magazine when I came across this one. The article talks about how asparagus is rich in bone-building vitamin K, immune-boosting vitamin C, and heart-healthy folic acid. Using Canadian bacon instead of bacon saves 10 fat grams and has 1/3 fewer calories. Besides all of this, it just looked yummy! I just got done serving it and it got the thumbs up from the family. The recipe calls for a 9-inch store-bought naan. I used a homemade wheat crust. Anyone who wants a part of my wheat crust starter dough, just let me know and I am happy to share some. Otherwise, you can use the naan bread or any pre-made pizza crust. It also called for fontina cheese and all I had on hand was Provolone, which I just sliced (I used three slices).
What you need:
2 9-inch store-bought naan
1/3 cup ricotta cheese
1/4 cup prepared pesto
8 asparagus-spears (bottom ends snapped off and discarded), cut into 11/2-inch lengths
1 teaspoon extra-virgin olive oil
salt and pepper to taste
3 slices Canadian bacon, cut into thin strips
2/3 cup (or about 2 ounces) grated fontina cheese
Adjust oven rack to lower-middle position and heat oven to 425. Place naan on a baking sheet. Mix ricotta and pesto and spread onto crust.
Toss asparagus with oil and a lightly sprinkle with salt and pepper. Evenly distribute spears, along with Canadian bacon, over naan.
Bake until breads are warm throughout and asparagus is bright green, about 10 minutes. Remove from oven; divide the cheese evenly on top of the naans (or pizza crust). Return them to oven and continue to bake until breads are crisp and cheese has melted, about five minutes longer. Cut pizza into quarters, serves four.
