1 packaged pizza dough (I used The Bread Stop)
1 16-oz jar Trader joe's Fat-free Pizza Sauce (or your favorite)
1/2 yellow onion, sliced into 1/4-inch rings
1 Tbs olive oil or 1/4 cup water
8 asparagus stalks, tough ends removed
1 cup packed spinach, roughly chopped
1 cup baby bella mushrooms, sliced
1 15-oz can artichoke hearts, drained and sliced into 1/4"-thick rings
handful sundried tomatoes
a few sprigs fresh basil, roughly chopped
Preheat oven to 450°F. Roll out pizza dough and place on a lightly oiled pizza pan or pizza stone. bake on bottom rack for 10 minutes. Remove from oven, and gently press down any parts that have risen.
While dough is baking, gently cook onions in a tablespoon of olive oil or 1/4 cup water until softened and lightly browned. (If you have more time, you can caramelize the onions for even more flavor!) Remove from heat, and set aside.
Place asparagus spears in a steamer basked, and steam for 3 minutes, just until bright green in color. Remove from steamer, and set aside.
Spread sauce over par-baked dough and then evenly place asparagus spears around pizza, so that each slice will have one at its center. Arrange spinach, mushrooms, artichoke hearts, onions, tomatoes, and basil around asparagus spears, decorating as you like. Bake on center rack for an additional 14-20 minutes, until outer crust begins to turn slightly golden-brown. Makes 8 slices.