Gruyere, Asparagus, and Prosciutto Pizza

Source: Wisconsin Milk Marketing Board

Yield: 1 - 12" pizza (2-4 Servings)

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Nutritional Information:
Nutritional Information

Ingredients

•	1 Arrezzio 12" pre-baked pizza crust

•	1 1/2 tsp. SYSCO National garlic, chopped

•	1 tsp. Arrezzio olive oil

•	2 C. Block & Barrel Imperial Gruyere cheese, shredded, divided

•	3 oz. Arrezzio prosciutto, julienned

•	5 SYSCO Imperial asparagus spears, trimmed, blanched, cut in 1" pieces

•	1/2 C. SYSCO Imperial red onion, julienned

Preparation

1.	Combine garlic and olive oil, and spread on pizza crust.

2.	Sprinkle 6 oz. Gruyere evenly over pizza crust.

3.	Arrange prosciutto, asparagus, and red onions over cheese.

4.	Sprinkle remaining cheese over top.

5.	Bake at 450 degrees F. for 9-11 minutes or until crust is lightly browned and cheese is bubbly.

6.	VARIATION:

7.	SYSCO Classic Swiss may be used in place of Gruyere.