Asparagus Pizza

This recipe, I adapted from something that caught our eye from this month's Runner's World mag. Basically it's the same except it called for naan and I used my same favorite pizza crust recipe. It was SUPER tasty -- I loved everything about it. You really should try it. (And it's only 4 points per slice. . . I keep thinking I did my math wrong. . . cause that's amazing for pizza.) Pizza Crust -- I used half whole wheat flour, half white bread flour.

Top with :
1/3 c. low-fat ricotta mixed with 1/8 c. prepared pesto

Asparagus, tough ends removed, chopped into bite-sized peices and tossed with 1 t. olive oil and a little S&P.

2-3 oz. canadian bacon, thinly sliced

Bake at 425 for 11 minutes, then top with 2 oz. grated fontina -- then back in the oven for another 5 min. -- 'til cheese is melted and crust is crispy. (my crust could've gone another minute or two)