1 refrigerated pizza dough (try TJ's whole wheat)
3/4 bunch asparagus, trimmed & sliced into smaller pieces
4 thin slices prosciutto, torn or chopped
1-2 cups Italian cheese blend, mozzarella, or Parmesan cheese
Sprinkling of pine nuts
(I also added lots of fresh basil & drizzle of olive oil)
Let the dough sit at room temperature for at least 15 min before you stretch it out onto a baking sheet coated with cooking spray or olive oil. Then stretch out dough and pile on the toppings. Bake at 475 for 10-14 min or until cheese is browned and dough is crusty on the edges. Let sit 5 min before slicing.
To make vegetarian, replace prosciutto with Greek olives or artichoke heart quarters.