I made a few modifications to this recipe and it turned out quite well. I added an extra clove of garlic, used mozzarella instead of ricotta, and used cipollini onions instead of fennel. As recommended, I served it with a creamy tomato soup. Overall, this is one of the best Cooking Light pizza recipes I've tried.
My husband and I actually liked this pizza a lot! I would cut the asparagus into 1" pieces. They were too large and difficult to eat. But I think overall this pizza had a great spring veggie taste.
It's not terrible, just a touch bland, and the gremolata didn't do much for it IMO. I didn't hate it, but I won't make it again.