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
The Adventure Issue
Eight Trips That Take Your Further
Plus: The Toughest Agent in the NFL
ON NEWSSTANDS NOW
The Devil's Obstacle Course
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.