INGREDIENTS
1
bunch Asparagus
1 1/2 cups
Basil, fresh
1 clove
Garlic
1 tbsp
Lemon, zest
1/4 cup
Mint, fresh
1
Tomatoes and arugula, fresh
1/2 tsp
Honey
1 tsp
Active dry yeast
1 1/2 cups
All-purpose flour
1 pinch
Red pepper flakes
1 tsp
Salt
1
Salt and pepper
1/3 cup
Olive oil
1/3 cup
Pistachios, roasted
4 oz
Fontina cheese
1/2 cup
Parmesan
6 oz
Ricotta cheese
3/4 cup
Water