ROASTED ASPARAGUS, MUSHROOM, AND ONION PIZZA

ROASTED ASPARAGUS, MUSHROOM, AND ONION PIZZA image

Number Of Ingredients 14

1 1/2 pounds refrigerated fresh pizza dough
2 pounds cremini mushrooms, quartered
2 small red onions, each cut into 12 wedges
Cooking spray
1 pound asparagus spears, trimmed and cut into thirds
2 tablespoons cornmeal, divided
2/3 cup lower-sodium marinara sauce, divided (such as Dell'Amore)
5 ounces fresh mozzarella cheese, torn into small pieces and divided (about 1 1/4 cups)
3 ounces fontina cheese, shredded and divided (about 3/4 cup)
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
3/4 teaspoon crushed red pepper
1/4 cup fresh basil leaves
1/4 teaspoon kosher salt

Steps:

1. Divide dough in half. Let stand at room temperature, covered, for 30 minutes. 2. Place 2 heavy baking sheets in oven. Preheat oven to 500Â° (keep pans in oven as it preheats). 3. Combine mushrooms and onions on a jelly-roll pan; coat with cooking spray. Bake at 500Â° for 15 minutes. Add asparagus to pan; bake at 500Â° for 15 minutes. Remove from oven; cool. 4. Roll each piece of dough to a 15 x 9-inch rectangle on a lightly floured work surface. Carefully remove baking sheets from oven; sprinkle with cornmeal. Arrange dough on baking sheets; coat with cooking spray. Bake at 500Â° for 8 minutes. Spread 1/3 cup sauce over each crust, leaving a 1/2-inch border. Top evenly with vegetable mixture and cheeses. Bake at 500Â° for 5 minutes. Continue baking at 500Â° for 5 to 6 minutes, or follow freezing instructions. 5. Combine oil, vinegar, and pepper in a small bowl; drizzle over pizzas. Sprinkle with basil and salt. Cut each pizza into 8 pieces. How-To FREEZE: Cool partially baked pizza completely; wrap tightly in heavy-duty foil. Freeze up to 2 months. REHEAT: Unwrap pizza; bake directly on oven rack at 450Â° for 20 minutes or until crust is browned and crisp. Top with oil mixture, basil, and salt.