Fontina, a nutty and mild cheese, gets folded in and melts into a creamy base, binding the vegetables to the pita. Plus, the vegetables and pizzas use only one baking sheet for easy cleanup. Cook, relax, and enjoy!
What you'll need:
8 oz red potatoes
1 small red onion
6 oz asparagus
4 oz Fontina
2 pocketless pitas
freshly ground pepper
rimmed baking sheet
1. Prep vegetables
Preheat oven to 425°F. Thinly slice potatoes and lemon. Halve, peel and thinly slice red onion.
Toss potatoes, lemon slices, and onion with 3 tablespoons oil on a rimmed baking sheet. Season with salt and pepper and arrange in an even layer. Roast until beginning to brown, 10 minutes.
Toss asparagus with 1 tablespoon oil and season with salt and pepper. Add to sheet and roast until potatoes, lemons and onions are browned and all are tender, 10–15 minutes more.
Grate fontina on the large holes of a box grater.
Scrape vegetables into a large bowl. Add half of fontina and toss to combine. Drizzle the same baking sheet lightly with oil, add flatbreads and turn to coat. Top with vegetables and remaining cheese and return to oven.
Bake until cheese is melted and flatbread is crisp, 5–8 minutes more. Enjoy!
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