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

It's easy to skip delivery when pizza is so much fun to make at home. Load up the pie with as many veggies as you want.

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.

Ratings & Reviews

4.5 stars

July 29, 2017
I've made many CL pizzas over the years, this one is top notch.  Hubby said it was his all-time favorite so far!  I did add some minced garlic to the mushrooms.  My cooking time was more like 18 minutes.  Will make again; super easy.

Really good!!

March 18, 2015
This is really good.  I used 1 cup of roasted red peppers.  Squeezed out some of the juice before putting on pizza so it wouldn't be runny.  Other than that, followed the recipe. Will be making again.

A Keeper

March 30, 2015
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.

Nice and easy

April 14, 2015
Good flavor