- Calories 397
- Fat 12.6g
- Satfat 5g
- Monofat 5.2g
- Polyfat 1.2g
- Protein 18g
- Carbohydrate 53g
- Fiber 9g
- Cholesterol 27mg
- Iron 3mg
- Sodium 571mg
- Calcium 100mg
How to Make It
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 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.
FREEZE: Cool partially baked pizza completely; wrap tightly in heavy-duty foil. Freeze up to 2 months.
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.