California VEGGIE PIZZA

Serves 4 to 6

A pizza smothered in vegetables is perfect for the California crowd and health-conscious people everywhere. I like to put together an unusual medley of vegetables that are not commonly seen on pizza, and you can choose to add cheese or not.

Cornmeal, for dusting

1 recipe Paul’s Pizza Dough (here)

1 tablespoon unsalted butter

12 asparagus spears, cut into 1½-inch pieces, tips reserved

½ cup Marinara Sauce (here)

1½ cups shredded mozzarella cheese

1 red onion, thinly sliced

½ cup pitted green olives

½ cup pitted black olives

4 ounces shiitake mushroom, sliced

1 small can whole baby corn, drained

1 yellow bell pepper, seeded and thinly sliced

1 bunch scallions, sliced

Preheat the oven to 475°F. Dust a pizza stone or baking sheet with cornmeal.

Dust a work surface well with cornmeal and roll out the pizza dough. Transfer the dough to the pizza stone or baking sheet.

In small skillet, melt the butter over medium heat and lightly sauté the asparagus until tender, 4 to 5 minutes.

Spread the marinara sauce on the pizza crust, leaving a ½-inch border. Scatter the mozzarella on the sauce.

Arrange the asparagus, onion, olives, mushrooms, corn, yellow pepper, and scallions on top.

Bake until the cheese is melted and bubbling and the crust turns golden, 12 to 15 minutes.