1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
1/2 cup thinly diagonally sliced asparagus
1/4 cup bottled roasted red bell peppers, rinsed, drained, and sliced
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
4 ounces fresh mozzarella cheese, thinly sliced
How to Make It
Place a pizza stone or heavy baking sheet in oven on the bottom rack. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms; sauté 10 minutes or until browned. Stir in vinegar.
Place pizza dough in a medium microwave-safe bowl; cover with plastic wrap. Microwave at MEDIUM (50% power) for 30 seconds.
Roll dough to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Spread sauce over crust, leaving a 1/2-inch border. Arrange mushroom mixture, asparagus, and bell peppers over dough. Top pizza with salt, crushed red pepper, and cheese. Bake at 450° for 15 minutes or until browned. Remove pizza from oven. Cut into 8 wedges.
This recipe was loved by everyone in our family. I love asparagus but wasn't sure about putting it on pizza. It really made the pizza even greater and surprised me. I followed the recipe except I used two Greek Pitas as the base instead of pizza dough. Enough to go around for my husband, daughter, and I.