I tried this pizza two ways–with cheese and without. Happily, both were good, but roll the pizza dough out thin since these will be drier than a gooey tomato/mozzarella pizza.
Fresh salsa, not jarred (or sliced ripe tomato)
Fresh asparagus – 3 stalks for individual pizza or 6-8 stalks for a family pizza
1/2 – 1 whole zucchini, sliced thinly on a mandolin or by hand
1-2 garlic cloves
fresh chopped herbs such as oregano or basil (optional)
salt and pepper
aged parmigiano or other cheese such as goat cheese or taleggio (optional)
1) Slice each asparagus stalk thinly. If making individual pizzas, use about 3 asparagus per pizza. For a larger pizza, use 6-8. Likewise, adjust how much zucchini you use to the size of your pizza.
2) Mince or thinly slice the garlic cloves and mix with olive oil, fresh ground sea salt and black pepper. Toss the sliced zucchini and asparagus in the garlic olive oil till thoroughly coated.
3) Roll out the pizza dough to make a thin crust pie.
4) Spread salsa over (I used homemade salsa with dried ancho chilies, fresh jalapeno, tomatoes, onions and garlic). Layer the zucchini and asparagus onto it. (Or goats cheese first, if using). Make sure to get all the garlic onto the pizza too. Add another grind of salt and pepper, a sprinkling of oregano or basil, and a healthy drizzle of olive oil over the pizza.
4) Cook in a pre-heated oven as you would normally a pizza, but keep an eye on it. The vegetables should be nicely roasted and the dough cooked after about 15-20 minutes.
5) Grate aged parmesan on top if desired.