Goat Cheese and Asparagus Pizza

• 6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1 10-ounce tube refrigerated pizza crust dough
• 1 14 1/2-ounce can diced tomatoes with Italian seasonings, drained
• 1 5.5-ounce log soft fresh goat cheese (such as Montrachet)
• 3 tablespoons chopped fresh marjoram
• 1/4 teaspoon dried crushed red pepper

1. Preheat oven to 400F.
2. Toss asparagus with oil in medium bowl to coat.
3. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle.
4. Spoon tomatoes over dough, leaving 3/4-inch plain border.
5. Scatter asparagus with oil over tomatoes.
6. Bake pizza 7 minutes.
7. Remove from oven.
8. Crumble goat cheese over pizza.
9. Sprinkle with marjoram and crushed pepper.
10. Bake until crust is golden around edges, about 9 minutes longer.

extravirgin olive oil, tomatoes, goat cheese, fresh marjoram, red pepper

Taken from www.epicurious.com/recipes/food/views/goat-cheese-and-asparagus-pizza-104814 (may not work)