Pizza Night

Spring Veggie Pizza
Pizza dough
EVOO, for drizzling
1 Cup part-skim ricotta cheese
1/2 Cup Gruyère, grated
1/2 Cup Pecorino Romano, grated
1/3 Cup shitake mushroom caps, sliced thin
1/3 Cup asparagus spears, sliced diagonally
1/3 Cup bell pepper, sliced thin
2 TBS green onions, sliced diagonally
Fresh cracked black pepper
Crushed red pepper flakes

I think it's been too long since I last made pizza...and I have a craving.  Luckily, I always keep spare pizza dough in my freezer for emergencies.  It's the perfect solution for when I have lots random vegetables and cheeses in my fridge, but not a lot of anything else.  It also gives me an opportunity to get creative!  A white pie with ricotta, Gruyère and Pecorino Romano cheeses calls for really fresh vegetables.  I left the vegetables raw to maintain their beautiful colors and not over-cook in the oven.