Blue Cheese Naan Pizza.
Prep time.
20 min.
Cook time.
8 min.
Wondering how to pick the best in asparagus at the grocery store or farmers market? Chef Alison has you covered. Pick the thin stalks, they are more tender and will not need to be peeled. Skip the ones with wilted, sad looking stalks. Keep your asparagus fresh in the fridge by wrapping the stalks in damp paper towels and storing in a plastic bag. Say ‘so long’ to sad fruits and veggies and while you’re picking them, do yourself a favor pick up some Stonefire® too.
Ingredients.
1 package Stonefire® Original Naan1 pound fresh asparagus, cut into 1 inch pieces1 pound bacon8 ounces Italian blend shredded cheese4 ounces blue cheese crumbles1 medium red onion, thinly slicedSalt and pepper, to tasteOlive oilGarlic powder.
Directions.
Preheat the oven to 425°.Cook the bacon, roughly chop after it has cooledFinely chop onions and lightly coat in olive oilChop asparagus, lightly coat with olive oil, sprinkle with salt and pepperSprinkle naan with Italian cheese blendAdd desired amount of bacon, asparagus, onion and blue cheesePlace in oven directly on the rack for 7-9 minutes or until golden and edges are crispy.
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