Asparagus, Artichoke and Red Pepper Pizza

oz fresh asparagus spears, trimmed

large red bell pepper, cut into 1/2-inch strips

tablespoon Crisco® 100% Extra Virgin Olive Oil

1/4

teaspoon sea salt

1/4

cup Progresso™ panko bread crumbs

can Pillsbury™ refrigerated classic pizza crust

tablespoons whipped cream cheese spread

to 2 teaspoons grated lemon peel

jar (12 oz) marinated artichoke hearts, drained, chopped

3/4

cup shredded Swiss cheese (3 oz)

3/4

cup shredded Gruyère cheese (3 oz)

1/2

teaspoon garlic powder

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1

Heat oven to 400°F. Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt.
2

Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
3

Meanwhile, spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15x10-inch rectangle. Flute edges of dough.
4

Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
5

Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyère cheeses. Repeat with remaining vegetables and cheeses.
6

Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.

Nutrition Information

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.