1 unbaked pizza dough shell, 12 inches
2/3 c. diced (1/2 inch) bell pepper
1/2 c. chopped onion
1/2 c. chopped Calamata olive
12 oz. fresh California asparagus, trimmed, then blanched
3 oz. Mozzarella cheese, shredded (about 3/4 c.)
3 oz. Feta cheese, crumbled (about 3/4 c.)
On the dough shell, layer in order, red bell pepper, onion, and olive. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.
Bake at 500F degrees until crust and cheese are lightly browned, about 10 minutes. Cut into 8 wedges for 4 servings.