Spring Vegetable Flatbread

1 thin crust refrigerated pizza dough sheet {Pillsbury}

6-8 thin sandwich slices Mozzarella cheese or 2-3 oz grated Mozzarella cheese

1 cup Alfredo sauce

1-2 ears of fresh corn

16-18 fresh asparagus spears

1/2 red onion, sliced


Unroll dough onto parchment lined baking sheet and reshape if necessary.  Arrange cheese in an even layer on crust. Spread with an even layer of Alfredo sauce.  Cut kernels off of cobs and sprinkle evenly over sauce.  Break off tough ends of asparagus and arrange spears evenly on dough.  Arrange onion slices on dough and season to taste with salt and pepper.  Bake at 400 for 10-12 minutes or until crust is baked through and golden.  Cut into large squares for main dish or side dish or smaller squares for appetizers.