Ingredients
2  tablespoons clear Italian salad dressing
1/2  pound asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed
1   medium yellow summer squash or zucchini, cut into julienne strips (1-1/2 cups)
1  cup sliced fresh mushrooms
3  8-ounce packages  Boboli (six 6-inch Italian bread shells)
1/4  cup clear Italian salad dressing
1   ripe large tomato, seeded and chopped (1 cup)
1/4  teaspoon coarsely ground pepper 
1  cup shredded mozzarella cheese (4 ounces)
1/3  cup finely shredded Asiago or Parmesan cheese

Directions
1. In a medium skillet heat the 2 tablespoons Italian salad dressing. Add asparagus and summer squash or zucchini; cook and stir for 2 minutes. Add mushrooms; cook and
stir 1 minute more. 

2. Place bread shells on a lightly greased baking sheet. Brush bread shells with the 1/4 cup Italian salad dressing. Using a slotted spoon, top bread shells with the cooked asparagus mixture. Top with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas. 

3. Bake in a 400 degree F oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer servings.

Source:  Better Homes  & Gardens