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Submitted by: Carolyn Deckard from Bedford, IN
Originally shared on the web 04/01/2013

2 c. broccoli flowerets
11 spears asparagus, trimmed
12 inch whole-wheat Italian pizza crust
6 oz. pkg. baby spinach
1 c. grated Parmesan cheese
1 T. garlic, minced
1 t. salt
1 t. pepper
1/4 c. chicken broth
1 T. oil
2 c. yellow onion, sliced
3-1/3 oz. pkg. crumbled reduced fat feta cheese

Steam broccoli and asparagus in a steamer basket over boiling water, about 5 minutes, until crisp-tender. Drain well; set aside. Place pizza crust on a baking sheet. Bake at 450 degrees for 5 minutes, or until lightly golden; cool. Combine spinach, Parmesan cheese, garlic, salt and pepper in a food processer. Pulse until puréed, adding broth as needed for a smooth consistency; set aside. Heat oil in a large non-stick skillet over medium-high heat. Cook onion, stirring frequently, 4 to 5 minutes, until golden on edges. Spread spinach mixture on pizza crust. Arrange broccoli, asparagus and onion on pizza as desired. Top with feta cheese, bake at 450 degrees for about 5 minutes, until toppings are hot. Cut into wedges. Serves 6 to 8.