Yield
Serves 4 (serving size: 2 wedges)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

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).

Step 2

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.

Step 3

Place pizza dough in a medium microwave-safe bowl; cover with plastic wrap. Microwave at MEDIUM (50% power) for 30 seconds.

Step 4

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.

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