Pizza crust - I use Boboli Thin Pizza Crust
Gouda Cheese - most wedges are about one lb. or less
One batch fresh asparagus
One large portabella mushroom cap
Minced garlic
Pine nuts

Preheat oven to 450. Trim bottom end off & steam the asparagus.
Shred the Gouda cheese.

Place pizza crust on a baking sheet. Spread one or more
tsp. minced garlic on crust. Cover crust with a thin layer
of gouda cheese. Slice the portabella and apply a layer
over the cheese. Bake for about two minutes or until the
cheese begins to melt. Remove from oven.

Apply asparagus stalks as a next layer. I usually start with only
one stalk on the ends of the crust and putting two on the wider
part of the crust. Placing the tops of the stocks toward the crust
gives a more pleasing look. Then spread the rest of the shredded
gouda cheese over the asparagus. Garnish with pine nuts.

Bake for about another eight minutes, or until the cheese melts
and before the crust gets too dark. Because of the asparagus
it is easier to use a pizza cutting wheel to slice, rather than a knife.

Enjoy!