Dough (garlic pizza base dough from Trader Joe’s: 1/2 packet)
Chicken sausage (Trader Joe’s jalapeño chicken sausage, sliced in medallions, enough to cover entire base in a single layer; typically 1/2 packet for 1/2 packet pizza base)
Cheese (Goat cheese herbed log: 1/4 log; 2 cups of shredded pepper jack cheese)
Mushroom (baby Bella shrooms sliced, cooked and browned : 1/2 packet)
Pineapple (4-5 chunks sliced into thin small pieces)
Asparagus (10 sticks, discard the firm end, then chop in thirds, sauté for 90 seconds)
Stretch the dough on oiled, floured surface, I did mine in a cast iron skillet to make a deep dish. Layer with crumbled goat cheese, then press down with chicken sausages so that some of them line the sides and the rest lay flat on the base. Next pile in the mushrooms and the pineapple, followed by the asparagus. Top with shredded cheese- I used peppered jack cheese, for an added tang.
Bake for 8 minutes in an oven preheated to 425 F or until crust is golden brown. Let cool for 10 minutes then gorge on!