Naan Pizza with Asparagus

Asparagus is rich in bone-building vitamin K, immune-boosting vitamin C, and heart-healthy folic acid. Canadian bacon adds big flavor with little damage—an ounce has about one third of the calories of regular bacon and 10 fewer fat grams.

2 9-inch store-bought naan

1 teaspoon extra-virgin olive oil

1/2 cup part-skim ricotta cheese

Salt and ground black pepper to taste

1/4 cup prepared pesto

3 slices Canadian bacon, cut into thin strips

8 asparagus spears (bottom ends snapped off and discarded), cut into 11/2-inch lengths

1/2 cup (or about 2 ounces) grated fontina cheese

Adjust oven rack to lower-middle position and heat oven to 425° F. Place naan on a baking sheet. Mix ricotta and pesto and dollop onto breads.

Toss asparagus with oil and a light sprinkling of salt and pepper. Evenly distribute spears, along with Canadian bacon, over naan.

Bake until breads are warm throughout and asparagus is bright green, about 10 minutes.

Remove from oven; divide the fontina equally and top each naan with a portion of the cheese. Return them to oven and continue to bake until breads are crisp and cheese has melted, about five minutes longer.

Cut each pizza into quarters, serving each person two slices. Serves four.

CALORIES PER SERVING: 360

CARBS: 32 G

PROTEIN: 18 G

FAT: 18 G

Contributing chef PAM ANDERSON, author of The Perfect Recipe for Losing Weight and Eating Great, took a month off running this winter to cross-train. The break only whetted the nine-time marathoner's appetite for getting back on the roads—especially once the weather turned nice. "I love those gorgeous spring days when you can slip on shorts and a shirt and just go," says Anderson. For more, see threemanycooks.com.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io