Break off and discard ends of asparagus spears; slice spears diagonally, crosswise into 1/2-inch pieces. Place a prebaked pizza crust on a shallow baking pan; top with thinly sliced zucchini. Sprinkle with asparagus pieces; drizzle with olive oil. Bake 10-12 minutes or until vegetables are tender. Top with fresh lemon juice, fresh thyme leaves, and shaved fresh Parmesan cheese. Cut into 8 slices; serve.
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