Mushroom, Asparagus, and Roasted Red Pepper Pizza

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).

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.

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

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.