Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4
cup basil pesto
14
fresh asparagus spears (about 4 oz), trimmed to about 6 inches
1/4
cup thinly sliced red onion
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup shredded Asiago cheese (2 oz)
Preparation
Heat oven to 400°F. Grease large cookie sheet. Unroll dough on cookie sheet. Press to 14x8-inch rectangle. Fold both long sides over about 1/2 inch to form rim, pressing to seal. Bake 8 minutes.
Spread dough with pesto. Arrange asparagus and onion on dough. Sprinkle with cheeses.
Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Cut crosswise into 14 (1-inch) strips. Cut in half lengthwise to make 28 pieces. Serve warm or cool.
