Sauté a cup of frozen or fresh corn kernels and a chopped bunch of asparagus for five minutes. Spread 1 cup of pesto on the crust, sprinkle with the corn, asparagus, and a chopped handful each of sun-dried tomatoes and chicken, and top with 6 oz of sliced Brie.
Credit: Christopher Hirsheimer / Courtesy Taunton Press
Powered By ZergNet
Why the 63-Year-Old American Rock Icon Still Won't Back Down
Plus: Wildfire Epidemic: Climate Change and the Burning of the West
ON NEWSSTANDS NOW
Richard Linklater's Life Advice
Tom Petty Still Won't Back Down
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.