YIELD: 6 SERVINGS Olive oil, as needed1 lb. pizza dough1¼ cups grated smoked mozzarella1 cup drained diced canned tomatoes with Italian seasoning10 thin asparagus spears, trimmed, bias-cut into 1½" to 2" pieces4 slices (about ¼" thick) Vidalia onion, separated into rings3 oz. soft fresh goat cheese1 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 ...
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