• Neapolitan-style pizza dough (see recipe)
• 1 cup Neapolitan-style pizza sauce (see recipe)
• 6 ounces thinly sliced cow‚Äôs milk mozzarella
• 1/2 cup shredded parmesan cheese
• 8 ounces blanched asparagus tips
• 1 potato peeled, sliced 1/4-inch thick and blanched
• 1 cup Italian black olives
• 1 zucchini, sliced 1/4-inch thick and blanched

Preheat your CBO oven as instructed in the "User’s Manual."

Divide dough into 6 rounds. Form each round into a circle 1/4-inch thick leaving the edge slightly thicker. Each circle should be about 10 inches in diameter. Place the rounds on a flour-dusted pizza peel. Brush the surface of the dough with olive oil. Divide the mozzarella evenly among the dough rounds, spreading evenly to cover the surface and leaving a 1/2-inch rim. Garnish with parmesan cheese. Arrange the asparagus, potato, olives and zucchini over the cheeses into four quadrants. Slide each assembled pizza into the oven and bake until edges are golden brown. Remove from oven and serve at once. Makes 6, ten-inch pizzas.