INGREDIENTS
12
Asparagus spears
1/2 cup
Cilantro
1 clove
Garlic
2
Green onions
1/2 cup
Sun-dried tomatoes, oil packed
4
Eggs
3
inch Chipotle chiles adobo, canned
1 tbsp
Honey
2 1/2 tbsp
Lemon juice
1 1/2 tsp
Active dry yeast
1 1/2 cups
Flour
1 1/4 tsp
Salt
1
Salt and pepper
12 1/3 tbsp
Olive oil
1/4 cup
Almonds, toasted
8 oz
Fontina cheese
8 oz
Mozzarella cheese, fresh
1/4 cup
Parmesan cheese
1/2 cup
Water