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Spring Alpine Pizza

Spring Alpine Pizza
Serves 6
This delicious recipe from Emmi Roth USA is sure to become a favorite—kick it up by cracking an egg onto the center of the pizza prior to baking.
  1. ½ teaspoon garlic, minced
  2. 1 tablespoon olive oil
  3. 1 12-inch pre-baked pizza crust
  4. 1 cup MezzaLuna® Fontina, shredded
  5. 1½ cup Grand Cru® Gruyère, shredded
  6. 8 spears asparagus, blanched, 1-inch bias cut
  7. 2 ounces prosciutto, chopped
  8. ¼ cup red onion, minced
  1. Preheat oven to 475° F.
  2. Whisk together garlic and olive oil and brush over pizza crust.
  3. Evenly distribute cheese over crust, and arrange asparagus, prosciutto, and red onions on top of cheese.
  4. Bake for approximately 15 minutes or until cheese is melted and lightly browned.
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