Preparation Info

Fontina and Asparagus Tortilla Pizza



  1. Preheat oven to 400 degrees F.
  2. Have two baking pans lined with parchment or foil ready. Spray the foil with oil spray.
  3. Heat a grill pan or skillet until almost smoking.
  4. Lightly brush each side of 4 tortillas with Roasted Garlic Oil. Grill for about 30 seconds on each side, or until dark grill marks appear.
  5. Set aside on the baking pans to cool. 2 tortillas will fit on each pan.
  6. Sprinkle each tortilla with a small amount of Fontina cheese. Arrange asparagus over the tortilla in a crisscross pattern. Sprinkle with the remaining cheese.
  7. Drizzle each tortilla with a small amount of Roasted Garlic Oil. Bake for about 3-5 minutes, or until the cheese is melted and bubbling. Remove from the oven and allow to rest for a few minutes.

To serve:

  1. Sprinkle tortillas with a pinch of Maine Sea Salt and freshly ground peppercorns.
  2. Cut into wedges with a knife or pizza cutter.
  3. Serve while warm.

Stonewall Kitchen Ingredients

Maine Sea Salt

Maine Sea Salt

Item: 551920
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Roasted Garlic Oil

Roasted Garlic Oil

Item: 551004
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