YIELD: 6 SERVINGS

Olive oil, as needed
1 lb. pizza dough
1¼ cups grated smoked mozzarella
1 cup drained diced canned tomatoes with Italian seasoning
10 thin asparagus spears, trimmed, bias-cut into 1½" to 2" pieces
4 slices (about ¼" thick) Vidalia onion, separated into rings
3 oz. soft fresh goat cheese
1 tsp. dried oregano leaves

1. Oil a large baking sheet or 12-inch ovenproof skillet. Roll out dough to a 12" round, leaving edges thicker to create a crust. Arrange the pizza dough on the baking sheet or in the skillet.

2. Top the dough evenly with mozzarella, leaving a 1" border of crust around the edge. Scatter diced tomato over the cheese.

3. In a small bowl, combine asparagus pieces and Vidalia onion rings. Lightly drizzle with olive oil. Spread asparagus and onion rings on top of pizza.

4. Pinch or cut off bite-size pieces of goat cheese and scatter on top of vegetables. Sprinkle oregano over all, drizzle lightly with olive oil and bake on the lowest rack in a 400°F oven for 20 to 25 minutes or until the crust is dark golden.

Recipe and photo: Vidalia Onion Committee