Roasted Asparagus and Fontina Pizza

Ingredients

• 12 ounces asparagus 
• 4 servings flour and cornmeal all-purpose
• 0.5 cup fontina grated
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 
• 1 pound pizza dough whole-wheat room temperature
• 0.1 teaspoon salt 

Equipment

• baking sheet
• oven

Directions

1. Place an oven rack on lowest position and preheat to 500F.
2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5minutes.
3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal.
4. Place dough on sheet.
5. Add cheese and asparagus, leaving a 1/2-inch border.
6. Bake until cheese has melted and crust is crisp, about 12minutes. Top with remaining garlic oil.
7. Cut into 8 slices.
8. Serve.