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

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. Article content

Recommended Videos Article content

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)

See Full Page