Hands-on Time
51 Mins
Total Time
1 Hour 31 Mins
Yield
Serves 8 (serving size: 2 pieces)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Divide dough in half. Let stand at room temperature, covered, for 30 minutes.

Step 2

Place 2 heavy baking sheets in oven. Preheat oven to 500° (keep pans in oven as it preheats).

Step 3

Combine mushrooms and onions on a jelly-roll pan; coat with cooking spray. Bake at 500° for 15 minutes. Add asparagus to pan; bake at 500° for 15 minutes. Remove from oven; cool.

Step 4

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.

Step 5

Combine oil, vinegar, and pepper in a small bowl; drizzle over pizzas. Sprinkle with basil and salt. Cut each pizza into 8 pieces.

Step 6

How-To

Step 7

FREEZE: Cool partially baked pizza completely; wrap tightly in heavy-duty foil. Freeze up to 2 months.

Step 8

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.

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