Ingredients

• 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

Instructions

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