1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1/4 cup (1 ounce) part-skim mozzarella cheese
How to make it
Position knife blade in food processor bowl; add flour, salt, and yeast. Pulse 3 times or until combined. Pour hot water through food chute with processor running. Process 30 seconds or until mixture pulls away from sides of processor bowl. Process 1 additional minute. Turn dough out onto work surface. Cover dough; let rest 10 minutes.
Coat a 14-inch pizza pan with cooking spray. Sprinkle with cornmeal. Roll dough into a 14-inch circle, and place in prepared pan. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut each spear in half lengthwise.
Combine asparagus, potato, and next 8 ingredients in a large bowl, tossing gently to coat. Arrange vegetable mixture over crust. Bake at 425 for 10 minutes. Sprinkle with cheeses, and bake 5 to 7 additional minutes or until crust is golden. Let stand 5 minutes before cutting. 4 servings.