Recipes

* I used Rachael Ray's pizza dough recipe, which yields 3 pizzas

Preheat oven to 500 degrees.

Stretch the pizza crust onto a greased baking sheet, silpat mat, or pizza stone.

Spread pesto over the crust, leaving an inch around the edges.

Toss chopped asparagus and onion slices with enough pesto to coat and spread toppings evenly over the crust.

Brush the edges of the crust with olive oil and place into oven for 10 minutes or until crust is golden brown.

Add arugula leaves and sprinkle with parmigiano-reggiano and enjoy!