Prime Time Roasted Asparagus, Mushroom, and Onion Pizza
- 1 lb Prime Time Asparagus spears, trimmed and cut into thirds
- 1 1/2 lbs refrigerated fresh pizza dough
- 2 lbs cremini mushrooms, quartered
- 2 small red onions, each cut into 12 wedges
- cooking spray
- 2 tbsp cornmeal, divided
- 2/3 cup lower-sodium marinara sauce, divided (such as Dell'Amore)
- 5 oz fresh mozzarella cheese, torn into small pieces and divided (about 1 1/4 cups)
- 3 oz fontina cheese, shredded and divided (about 3/4 cup)
- 1 1/2 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic vinegar
- 3/4 tsp crushed red pepper
- 1/4 cup fresh basil leaves
- 1/4 tsp kosher salt
- Divide dough in half. Let stand at room temperature, covered, for 30 minutes.
- Place 2 heavy baking sheets in oven. Preheat oven to 500° (keep pans in oven as it preheats).
- Combine mushrooms and onions on a jelly-roll pan; coat with cooking spray. Bake at 500° for 15 minutes. Add Prime Time Asparagus to pan; bake at 500° for 15 minutes. Remove from oven; cool.
- Roll each piece of dough to a 15 x 9-inch rectangle on a lightly floured work surface. Carefully remove baking sheets from oven; sprinkle with cornmeal. Arrange dough on baking sheets; coat with cooking spray. Bake at 500° for 8 minutes. Spread 1/3 cup sauce over each crust, leaving a 1/2-inch border. Top evenly with vegetable mixture and cheeses. Bake at 500° for 5 minutes. Continue baking at 500° for 5 to 6 minutes, or follow freezing instructions.
- Combine oil, vinegar, and pepper in a small bowl; drizzle over pizzas. Sprinkle with basil and salt. Cut each pizza into 8 pieces.
- HOW TO FREEZE: Cool partially baked pizza completely; wrap tightly in heavy-duty foil. Freeze up to 2 months.
- HOW TO REHEAT: Unwrap pizza; bake directly on oven rack at 450° for 20 minutes or until crust is browned and crisp. Top with oil mixture, basil, and salt.
Photo and Recipe courtesy of Adam Hickman and cookinglight.com (09/2015)