Instructions: MEAL PLAN: Serve with a mixed green salad, combining a mild lettuce with any fresh spring leafy green, such as arugula, watercress or a tender Asian green, plus any other salad vegetables left from the weeks meals. You can also add a cup of chickpeas to the salad to make it more substantial.

Preheat oven to 425 F or according to directions on pizza crust package. Steam asparagus and bell pepper with a small amount of water in a saucepan, covered, until crisp-tender. Drain vegetables well.

Place crust on baking sheet and spread sauce evenly over it. Sprinkle with cheese, then asparagus mixture. Top with a sprinkling of dried oregano. Bake until the cheese is bubbly, 8 to 10 minutes. Remove from oven, let stand 2 to 3 minutes, then cut into 4 large or 8 small wedges to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.