Roasted Asparagus Pizza

Pizza is a perfect blank canvas for tons of different ingredients, with my favorite being roasted vegetables. It's easy for pizza to become a "not so healthy" dinner option, but with the right toppings it can be delicious and healthful. When throwing a pizza together these are the things I like to stick to: A thin whole grain crust, either a tomato sauce or light brush of olive oil, at least 1 cup of vegetables as toppings, and for cheese I use sharp choices like Parmesan Reggiano and Feta because it allows me to use less for just as much flavor. The pizza crusts that I like to use are from Dorothy Lane Market, they are par-cooked and perfect for pizza night at home. Today's recipe is a combination of roasted asparagus, olives, fresh herbs and shaved Parmesan. Add some pepperoni for a meaty kick or leave it vegetarian. This is perfect for dinner of course, but with the holidays coming up this is an excellent appetizer idea. Cut into smaller squares and serve at room temperature. Top with a balsamic reduction to make it extra fancy! 

-Roast 1 bunch of asparagus on a sheet tray with olive oil, salt and pepper for 20 minutes at 350

-Brush pizza crust with the extra olive oil on the asparagus sheet tray, sprinkle crust with garlic powder

-Arrange asparagus on crust, add black olives or any olive you like, shave fresh parmesan to lightly cover the toppings or nutritional yeast to keep it vegetarian and vegan

-Bake at 375 until cheese is melted and crust is browned to your liking

-Top with chopped fresh basil and red pepper flakes