Asparagus season continues. Local basil is starting to make an appearance, too; if you like, you can make fresh pesto with scapes instead of regular garlic. I'm still using the last few packets of pesto that I froze last summer, along with the tomatoes I dried at the same time.
1 14-inch pizza crust
1/2 cup basil pesto
12 oz. asparagus, tough ends snapped off, sliced in rounds
1/4 cup dried tomatoes, rehydrated in hot water and diced (optional)
3-4 oz. shredded mozzarella
Preheat the oven to 450 degrees. Lightly paint the pizza curst with olive oil, then spread it with the pesto. Spread the asparagus and dried tomatoes (if using) over the pesto, then top with mozzarella. Bake for 15-18 minutes, until the crust is done and cheese begins to brown.
Variations: 1) use parsley-mint pesto or green garlic/scape pesto instead of basil. 2) skip the mozzarella and top with crumbled feta or goat cheese.