Ingredients:

8 oz fresh asparagus spears, trimmed

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

1 tablespoon 100% Extra Virgin Olive Oil

1/4 teaspoon Sea Salt

1/4 cup bread crumbs

1 can refrigerated classic pizza crust

6 tablespoons whipped cream cheese spread

1 to 2 teaspoons grated lemon peel

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

3/4 cup shredded Swiss cheese (3 oz)

3/4 cup shredded Gruyere cheese (3 oz)

1/2 teaspoon garlic Powder

Directions: 

Heat oven to 400°F. Place asparagus and red pepper in ungreased 13×9-inch pan; drizzle with olive oil and sprinkle with sea salt.

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

Meanwhile, spray cookie sheet with No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15×10-inch rectangle.

Flute edges of dough.

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

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 Gruyere cheeses. Repeat with remaining vegetables and cheeses.

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