Or to be more exact: Asparagus Pizza with Onions and Portobello Mushrooms. But you don't need to stick to these precise types of course.
3/4 cup warm water
2 1/4 tsp yeast
2 tbsp sugar
2 tbsp olive oil
2 cups flour
1/2 tsp garlic powder
1/2 tsp italian seasoning (which contained some oregano, basil, garlic)
1/4 tsp salt
1/2 cup pasta sauce of your choice (I used tomato basil)
1 scant cup cheese of your choice (I just had some leftover marble brick cheese)
1/3 cup parmesan cheese
3 stalks of asparagus, woody ends cut off and sliced on a diagonal to 2-inch pieces
1 medium onion, sliced
2 portobello mushrooms, sliced, with the stems trimmed and sliced
2 tbsp olive oil
In a mixer (or by hand if you so choose), mix the warm water, yeast, and sugar together until the yeast is activated and creamy.
In a separate bowl, sift together the flour, salt, italian seasoning, and garlic powder.
Add oil to the yeast mixture, and then incorporate the flour mixture in 3-4 increments until the dough is even and sticky.
Knead lightly just to get all of the bits of flour mixture evenly mixed in, then cover in a lightly oiled bowl for about 45 minutes or until doubled in size.
Meanwhile, cook the onions in olive oil over medium heat until translucent. Add the mushrooms and cook for another 2-3 minutes. Set aside.
Punch down the dough then roll it out to a 13-inch round/whatever your pizza pan is. I curled up the edges to make a crust.
Spread the sauce and generously sprinkle the two cheeses over the pizza.
Add a layer of onions and mushrooms, then your sliced asparagus on top.
Bake for about 20 minutes at 375F until the crust has risen and become lovely and golden.
Slicey slicey and OMNOMNOM.