Pizza with Asparagus, Shrimp and Gruyere

½ pound cooked frozen shrimp, thawed, shell and tails removed

½ pound asparagus

3 tablespoons olive oil or roasted garlic oil, divided

½ pound Gruyere cheese grated

3 cloves garlic, finely chopped

Favorite dough recipe to make a 12-by-16-inch, thin-crust pizza (see note)

Heat oven and baking stone (if you have one) to 450 degrees. Allow at least 1 hour to heat the stone through.

Remove shells and tails from shrimp, chop into ½-inch chunks and squeeze dry with paper towels.

Break thick stems off asparagus, cut the rest diagonally into 1-inch pieces.

Heat 1 tablespoon olive oil in medium saute pan. Add the asparagus, turning frequently until almost tender. Add garlic and cook for 1 to 2 minutes more. Remove asparagus and garlic to a plate.

Brush remaining oil on the crust. Sprinkle on shrimp and asparagus. Cover with cheese and cook about 12-15 minutes or until cheese is bubbling and just beginning to brown.

Serves four.

Cook's note: You may use prepared dough or crust; if using already baked crust reduce baking time to about 8 minutes, or until cheese is bubbling and beginning to brown.

Nutrition values per serving: 430 calories, 30 g fat (12 g saturated), 10 g carbohydrates, 1 g fiber, 31 g protein, 175 mg cholesterol, 380 mg sodium.