YIELD: 4 servings
8 oz. asparagus
2 Tbsp. butter or margarine
1 large onion, cut into thin wedges
1 to 2 Tbsp. dry sherry
1 13.8-oz. packaged refrigerated pizza dough
1 tsp. cornmeal
1 cup bottled roasted garlic Alfredo sauce
1½ cups shredded Mozzarella cheese (6 oz.)
1½ cups cubed honey-cured ham (8 ounces)
1. Snap off and discard woody portions of asparagus and 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 and set aside.
2. Heat oven to 425°F and 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 shears. Bake about 7 minutes or until lightly browned.
3. 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.
Recipe and photo: Precision Food Inc. (Mrs. Dash is a registered trademark of Alberto-Culver Company.)
