Asparagus Pizza

I made Bonnie's asparagus pizza last night, but changed a few things because of certain circumstances. It was SUCH a huge hit that I was told I HAD to write down EXACTLY what I did so that we can make it JUST that way EVERY TIME! :-) So, here is my modified version of Bonnie's asparagus pizza.

The mushrooms (1 1/2 packages) we had gotten were going a little bad so I sauted they with corsely chopped garlic (~ 5 large cloves) and the asparagus (cut into bit size-ish pieces) in a bit of olive oil. Then I needed more oil because the mushrooms soaked up all of it, so I threw in a couple squirts of this roasted garlic and onion oil. Then, I didn't want to overpower the dish, but I still needed more oil so I threw in a glug (like my exactness??) of peanut oil. The last minute or so of sauting I threw in a couple of generous handfuls of pine nuts. After the last minute I turned off the heat, but did not remove the pan from the hot burner.

I mixed 1 small can of tomato sauce and 1 can of chopped black olives and spooned that over the crusts (I also discovered that the bobali crusts are nice if thrown in a 250 degree oven for 5 minutes or so - just on the rack). I spinkled a bit of italian seasoning over the the sauce. I then spread the veggie mixture on. Next, I sprinkled a generous amount of green olives, which I had cut in half. Then, I sprinkled a generous amount of kalamata olives around. I sprinkled one package of feta around and topped with a three cheese pizza mix. Into the oven till the cheese was melted and just barely starting to turn brown in a couple of spots. Serve and enjoy! YUM!!!!!!