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Spring Alpine Pizza

This delicious recipe is sure to become a favorite – kick it up by cracking an egg onto the center of the pizza prior to baking.

Yield: 6 - 8 servings
½ teaspoon garlic, minced
1 tablespoon olive oil
1 12-inch pre-baked pizza crust
1 cup MezzaLuna® Fontina, shredded
1½ cup Grand Cru® Gruyere, shredded
8 spears asparagus, blanched, 1-inch bias cut
2 ounces prosciutto, chopped
¼ cup red onion, minced

Preheat oven to 475° F.

Whisk together garlic and olive oil and brush over pizza crust.

Evenly distribute cheese over crust, and arrange asparagus, prosciutto, and red onions on top of cheese.

Bake for approximately 15 minutes or until cheese is melted and lightly browned.

Recipe courtesy of Emmi Roth USA

Recipe Category: 
Main Dishes