Recipe: Primavera Pizza

`INGREDIENTS:`
Basic Pizza Dough	1 pound fresh young asparagus, tough stems discarded and tender stalks cut into 2-inch pieces on the diagonal	1 pound fresh broccoli, florets only
12 ounces fresh tiny green or yellow summer squash, sliced	1 cup shelled fresh green peas (about 8 ounces)	cornmeal, if using a pizza peel
about 1/2 cup olive oil, preferably extra-virgin	2 cups (about 8 ounces) shredded mozzarella cheese	2 cups (about 6 ounces) shredded white Cheddar cheese
1 cup sliced cherry tomatoes, preferably yellow-fleshed variety	6 green onions, chopped (optional)	salt
freshly ground black or white pepper	1/4 cup (about 1 ounce) freshly grated Parmesan cheese	3 tablespoons minced fresh tarragon

`1`	Prepare the dough and preheat the oven as directed in the basic recipe.
`2`	Separately steam or blanch the asparagus, broccoli, squash, and peas until crisp tender; immerse immediately in ice water to halt cooking and retain bright color. Drain well and reserve.
`3`	Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with the shredded cheese, leaving a 1/2-inch border around the edges. Arrange the blanched or steamed vegetables and tomatoes on top of the cheese. Sprinkle with the green onions and season to taste with salt and pepper. Drizzle evenly with olive oil.
`4`	Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Sprinkle with Parmesan cheese and tarragon, slice, and serve immediately.