Recipe by Holly Clegg, Trim & Terrific

Makes 12 slices

Ingredients:

• 12 thin asparagus spears, tips only
• 1 red bell pepper, seeded and thinly sliced, or roasted red pepper
• 1 teaspoon garlic, minced
• 1 can refrigerated pizza crust (10 ounces) or
• 1 prepared crust (16 ounces)
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• Salt and pepper to taste
• 3 1/2 ounces Brie cheese, skin removed and thinly sliced

Instructions:

Preheat oven to 425°F. Fill a small saucepan with water and bring to a boil. Cook the asparagus tips until tender, about 4 minutes. Drain and set aside.Heat a skillet coated with nonstick cooking spray over medium heat and sauté the red pepper until tender, about 4 minutes. Blend in the garlic. Coat a 12-inch pizza pan with nonstick cooking spray. Unroll the dough and place in the prepared pan, starting at the center and pressing out with your hands. Bake for 5 minutes.

Remove and sprinkle the crust with the basil, oregano, and salt and pepper, if desired, then evenly distribute the red pepper, Brie and asparagus. Continue baking for 8 to 10 minutes more.