YIELD: 1 pizza
1 unbaked pizza dough shell, 12 inches
2/3 cup bell pepper, diced (1/2 inch)
1/2 cup onion, chopped
1/2 cup calamata olive, chopped
12 oz. asparagus, trimmed, then blanched
3 oz. mozzarella cheese, shredded (about 3/4 cup)
3 oz. feta cheese, crumbled (about 3/4 cup)
- On the dough shell layer red bell pepper, onion, and olive. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.
- Bake at 500°F until crust and cheese are lightly browned, about 10 minutes.
- Cut into 8 wedges.
Recipe and photo from the California Asparagus Commission