Pizza with Asparagus, Dried Tomatoes, and Fresh Mozzarella

Seeing as I have over a pound of fresh mozzarella in my fridge now, I thought perhaps I ought to make some pizza. There is always a good reason to make pizza, after all! If you don't have fresh mozzarella, just top with with regular shredded mozzarella. It won't be quite the same, but it will still be tasty.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
8-10 spears asparagus, in 1/8-inch rounds (tough ends snapped off)
3-4 bunching onions, in 1/4-inch rounds
1/4 cup dried tomatoes, rehydrated and diced
Salt and pepper to taste
4 oz. fresh mozzarella, in small chunks

Preheat the oven to 450 degrees.

Paint the pizza crust lightly with olive oil. Spread with tomato sauce. Sprinkle the asparagus, onions, and tomatoes over the sauce. Sprinkle salt and pepper to taste. Spread the chunks of mozzarella over the pizza. You are not aiming for full coverage.

Bake 14-16 minutes, until crust is golden brown and cheese is turning golden.

Serves 3-4.