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Prep time: 15 minutes
Cook time: 30 minutes
- 8 ounces asparagus
- 2 tablespoons butter or margarine
- 1 large onion, cut into thin wedges
- 1 to 2 tablespoons dry sherry
- 1 teaspoon cornmeal
- 1 13.8-ounce package refrigerated pizza dough
- 1 cup bottled roasted garlic Alfredo sauce or original Alfredo sauce
- 1 1/2 cups cubed ham (8 ounces)
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
Snap off and discard woody portions of asparagus. Cut into 1-inch pieces.
Melt
butter in skillet over medium heat. Add onion and asparagus. Cook and
stir for 5 to 7 minutes or until vegetables are almost tender. Stir in
sherry. Cook and stir for 2 minutes more. Set aside.
Heat oven to
425°F. Grease a 12- or 13-inch pizza pan. Sprinkle with cornmeal. Pat
pizza dough into pan, rounding corners of dough rectangle to fit pan and
building up edges. If desired, snip edges with kitchen shears. Bake
about 7 minutes or until lightly browned.
Spread crust with Alfredo
sauce. Top with vegetable mixture and ham. Sprinkle with cheese. Bake
for 10 to 12 minutes more or until golden. Let stand 5 minutes before
cutting and serving.
Read Easter Inspiration for more recipes.