An easy weeknight meal, this recipe taps into pre-made pizza crusts to save on time.

From the cookbook More Six O’Clock Solutions From The Vancouver Sun Test Kitchen by Ruth Phelan and Brenda Thompson, the vegetarian-friendly pie can be customized with a variety of different topping combinations. Boost the protein — and make it a dish for meat lovers — by adding some shredding cooked chicken on top.

Or keep it simple with the few selects that stay true to the original recipe.

Individual Grilled Asparagus Pizzas

1/2 lb (250 g) asparagus, trimmed

Olive oil flavoured with garlic

4 (6-inch/15 cm) prefaced pizza crusts

2 cups (500 mL) grated Italian cheese mix (a blend of mozzarella, provolone, parmesan and fontina)

1/4 sweet onion, thinly sliced

1/2 small red bell pepper, chopped

Pep

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