January 14, 2017
Set oven rack to the middle position. Preheat oven to 450 degrees F.
Prepare bread. Slice in half lengthwise. Place on baking sheet. Brush the tops with a little olive oil. When oven is ready, bake the bread for about 5 minutes, just until the edges barely start to brown. Remove the baking sheet from the oven, and set aside.
Use a second baking sheet to roast the vegetables. Place tomato slices, cut asparagus, and sliced onions onto the baking sheet. Sprinkle with a little olive oil and balsamic vinegar, and a bit of salt and pepper. Stir well to coat the veggies. Return the baking sheet to the oven. Roast the veggies for about 10 minutes, remove from oven, and give a good stir. Return to the oven for about another 10 minutes, until they become slightly browned. Remove the baking sheet from the oven.
Assemble the pizza. Layer on the toppings in this order: roasted vegetables, grated cheese blend, Parmesan cheese. Bake the pizzas until the cheese is melted on top, about 15 minutes.
1 loaf french bread
Few tablespoons olive oil
Few tablespoons balsamic vinegar
Bit of salt and freshly ground pepper
3 fresh tomatoes, cut into 1/4-inch thick slices
1 bunch (about 1 pound) asparagus, trimmed, each stalk cut into thirds
1/2 cup sliced sweet onions
1-1/2 cups grated cheddar-mozzarella cheese blend (I used Cabot Fancy Blend)
1/4 cup grated or shaved Parmesan cheese