The sauce is just a mixture of olive oil and roasted garlic. Mix it together to form a paste and lightly coat the dough before adding the other ingredients.
The tomatoes are sliced, seasoned and slowly roasted at 350 until they dehydrate a bit and the flavor is concentrate. Asparagus is blanched so it will be soft and retain it's color. Last, top with some slices of fresh mozzarella. Simple but delicious.
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