Such a beautiful Saturday Spring Day in Alabama. We enjoyed being outside this morning and worked in the garden a little. Then came inside to make a pizza for lunch. I love asparagus and this was the perfect light lunch.
1 tube refrigerated pizza dough or a store bought crust
1 lb. asparagus spears, trim the ends if they're tough
1/2 pint cherry tomatoes halved
3 T. olive oil
3 cloves of garlic, minced
2 T. chopped fresh oregano leaves
2 T. snipped fresh chives
2 t. McCormick's Mediterranean Spice Blend
1/2 cup shredded Parmesan cheese
Preheat oven to 400 degrees. If you're using a baking stone, preheat it in the oven.
Combine the olive oil and garlic. Place the asparagus and tomatoes in a medium bowl and pour about half of the garlic oil over the veggies and toss to coat. Sprinkle in the spice blend.
Carefully spread out the pizza dough or place the store bought crust on the pizza stone.
Brush the dough with the remaining half of the garlic oil. Place the asparagus spears onto the crust in a circular pattern and then spoon over the tomatoes. Sprinkle with the oregano and chives and then top with the Parmesan.
Bake for about 20-22 minutes until the crust is browned and the cheese has melted.