Ingredients

Cornmeal for sprinkling
2 teaspoons Olive oil, divided
1?2 pound Asparagus, bottoms trimmed,
Cut into 1-inch pieces
1?4 teaspoon Red pepper flakes
1 Medium yellow pepper, cored,
Seeded, and thinly sliced
6 cups Packed, chopped escarole,
Rinsed and spun dry
1 14-inch whole-grain pizza crust (see
Recipe, p. 214) or store-bought dough
2 tablespoons Grated Romano
3 ounces Crumbled aged goat cheese
(about 3?4 cup)
2 tablespoons Pine nuts, toasted
1?4 cup Torn fresh basil leaves

Description

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