A Twelve Inch Pre-Baked Pizza Crust
A Pound Of Fresh Asparagus With The Ends Trimmed
Twelve Ounces Of Sliced Cremini Mushrooms
A Minced Garlic Clove
Two Fresh Thyme Stalks
A Tablespoon Of Finely Chopped Shallot
1/4 Cup Of Grated Parmesan Cheese
Eight Slices Of Part Skim, Low Moisture Mozzarella Cheese
A Pinch Of Ground Black Pepper
1/4 Teaspoon Of Sea Salt
Two Tablespoons Of Olive Oil, Divided
For The Asparagus:
Trim the end of each aparagus spear by cutting one inch off of the bottom. Using a vegetable peeler, shave off the outer layer of skin on each spear to a point about one inch from the bottom. In a pot of salted boiling water, cook the asparagus spears for three minutes. Remove the asparagus from the pot and drain in a colander.
For The Mushrooms:
Put a non-stick skillet on high heat for three minutes. Add the olive oil, the thyme stalks, and the mushroom slices to the pan. Cook without touching for four minutes. If the mushrooms absorb all of the oilve oil, add a little more of the oil to the pan. After four minutes, turn the mushrooms and cook without touching for three more minutes. Turn off the heat. Remove and discard the thyme stalks. Stir in the shallot, the garlic, the sea salt, and the black pepper.
Preheat the oven to 450 degrees. Brush the top of the pizza crust with a tablespoon of olive oil. Arrange the asparagus spears like spokes on a wheel on top of the pizza crust. Place the sauteed mushrooms evenly in between each asparagus spear. Sprinkle the asparagus and the mushrooms evenly with the grated parmesan. Top the vegetables with the mozzarella cheese slices. Bake in the preheated oven for 15 minutes until the cheese melts and becomes bubbly. Let the pizza cool for ten minutes before slicing.