Asparagus Pizza

THE ATHLETE'S PALATE: PAM ANDERSON
This cookbook author refuels with this healthy, seasonal, easy-to-make version of a runner favorite.
By Pam Anderson
Image by Yunhee Kim

From the May 2010 issue of Runner's World

Naan Pizza with Asparagus

Asparagus is rich in bone-building vitamin K, immune-boosting vitamin C, and heart-healthy folic acid. Canadian bacon adds big flavor with little damage—an ounce has about one third of the calories of regular bacon and 10 fewer fat grams.

2 9-inch store-bought naan
1 teaspoon extra-virgin olive oil
1/2 cup part-skim ricotta cheese
Salt and ground black pepper to taste
1/4 cup prepared pesto
3 slices Canadian bacon, cut into thin strips
8 asparagus spears (bottom ends snapped off and discarded), cut into 11/2-inch lengths
1/2 cup (or about 2 ounces) grated fontina cheese

Adjust oven rack to lower-middle position and heat oven to 425° F. Place naan on a baking sheet. Mix ricotta and pesto and dollop onto breads.

Toss asparagus with oil and a light sprinkling of 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 fontina equally and top each naan with a portion of the cheese. Return them to oven and continue to bake until breads are crisp and cheese has melted, about five minutes longer.

Cut each pizza into quarters, serving each person two slices. Serves four.


CALORIES PER SERVING: 360
CARBS: 32 G
PROTEIN: 18 G
FAT: 18 G