1 pkg. dry yeast
1 1/3 cups lukewarm water
2 T. all-purpose oil
3 1/2 cups flour
1 tsp. salt
1- 8 oz. can tomato sauce
1- 6 oz. can tomato paste
1/2 cup water
1 tsp. oregano. crumbled
1/4 tsp. salt
1- 10 oz. pkg. frozen asparagus
spears, thawed
1 1/2 cups sliced pitted ripe
olives
2- 8 oz. pkg. low moisture
part-skim mozzarella
cheese
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Dissolve yeast in water; add
oil. Combine flour & salt; add
yeast mixture. Mix until well
blended. On a floured surface,
knead dough until smooth, about
10 minutes. Place dough in a
greased bowl. Cover; let rise in
a warm place until double in bulk,
about 2 hours. Punch down; divide
dough in half. Roll each half to
fit a lightly greased 14" pizza pan.
Heat oven to 425F. Combine tomato
sauce & paste, water, oregano, &
salt; mix well. Spread half of
mixture over each pizza crust. Top
each pizza with half of asparagus
& olives; sprinkle each pizza with
half of cheese. Bake at 425F, 20
minutes.