Asparagus and Scallion Flatbread

From the Kitchen of: Trish Ledbetter
Source:

Ingredients:

'Pizza dough- homemade or store purchased
2 ½ tsp extra virgin olive oil
1 garlic clove, minced
4 cups thinly sliced spring onions (about 2 ½ pounds)
¼ tsp salt
3 cups (1-inch pieces) asparagus (about 1 pound)
¾ cup (3 ounces) fontina cheese, shredded

Directions:

'Place the dough in a large bowl coated with cooking spray, turning to top coat
Cover and let rise in a warm place (85°). Free from drafts, 1 hour or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough)

Punch dough down and divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 12-inch circle on a floured surface. Place 1 dough circle on a pizza peel sprinkled with 1 tbsp cornmeal.

Place pizza stone on the bottom rack in oven. Preheat to 500°.

To prepare toppings, combine 2 ½ tsp oil and garlic in a bowl; let stand for 30 min.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add scallions and ¼ tsp salt to pan. Cover and cook for 20 min, stirring occasionally. Uncover and cook for 3 minutes or until golden, stirring frequently

Cook asparagus in boiling water 2 min or until crisp-tender. Drain; rinse under cold water. Drain.

Brush dough circle with ½ of the garlic & oil mixture; arrange half of the asparagus and onion mixture over dough, leaving a ½ inch border. Top with half of shredded cheese. Slide dough onto preheated pizza stone. Bake at 500° for 9 minutes or until lightly browned. Repeat procedure with the second dough.

Serve immediately.

Yields: 2 flatbreads; 6 serving per flatbread