The Asparago Pizza Serving Size - 4 Prepared By - Mary & Randy Recipe Rating
			HERBED GRILL OIL: 1/2 C extra virgin olive oil 1 small clove garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried basil BASIL PECAN PESTO: 1 bunch of basil 1/4 Cup extra virgin olive oil 1/3 cup grated Parmesan 1/4 Cup roasted pecans 1 clove garlic 1/4 Cup Italian parsley leaves, lightly packed 1 tablespoon chopped onions pinch of black pepper 1/4 teaspoon kosher salt 1/4 teaspoon sugar TOPPINGS: 1 bunch (about 1 pound) fresh asparagus pinch of salt 1 tablespoon grated parmesan 1 Cup shredded mozzarella 4 ounces Brie, cut into small slices 1 grilled pizza crust 1 Tablespoon Pine nuts, toasted
			HERBED GRILL OIL - Place all of the ingredients in a small bowl or glass jar, mix well, and refrigerate. If it solidifies, take it out a few minutes early or microwave it at 5-second intervals until it starts to liquefy. BASIL PECAN PESTO - Grasp the basil bunch and twist to tear off the thick stems. Place all of the ingredients in a food processor and process until smooth. TO MAKE PIZZAS - Cut about 2 inches off the ends of the asparagus stems, and then cut into 2-inch pieces. Wash the asparagus under cold running water, and leave wet. The moisture will help steam them in the pan. Sprinkle with salt. Heat 1 tablespoon of the herbed grill oil in a wide skillet on medium-high heat. Add the asparagus pieces and sprinkle again with salt. Saute briefly for 5 to 7 minutes, depending on the thickness of the asparagus, until it becomes slightly limp. Brush the grilled side of the pizza crust with the remaining tablespoon of Herbed Grill Oil and dust with the Parmesan. Sprinkle with the mozzarella, then drop spoonfuls of the Basil Pecan Pesto onto the pizza. Add the asparagus pieces and lay the slices of Brie beside the asparagus. Grill over indirect heat for 2-3 minutes to warm the toppings. Garnish with the pine nuts before serving.