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Spring Alpine Pizza
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.
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Servings
6
Ingredients
½
teaspoon
garlic
minced
1
tablespoon
olive oil
1 12-
inch
pre-baked pizza crust
1
cup
MezzaLuna® Fontina
shredded
1½
cup
Grand Cru® Gruyère
shredded
8
spears asparagus
blanched, 1-inch bias cut
2
ounces
prosciutto
chopped
¼
cup
red onion
minced
Instructions
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.