Roasted Asparagus, Mushroom, and Onion Pizza

Partially baking the pizza before freezing helps draw moisture out of the vegetables and fix the crust so that it remains nice and crisp. Use whatever hearty vegetables you like, but avoid more delicate dishes like fresh tomatoes, as they won't keep well in the freezer.
Divide the dough in half. Let stand at room temperature, covered, for 30 minutes.Place 2 thick baking sheets in the oven. Preheat the oven to 500 ° (keep the molds in the oven while it warms up).Place the mushrooms and onions on a jelly pan; brush with cooking spray. Bake at 500 ° C for 15 minutes. Place the asparagus on a baking sheet; bake at 500 ° C for 15 minutes. Remove from the oven; allow to cool.Roll out each piece of dough into a 15-inch x 9-inch rectangle on a lightly floured work surface. Carefully remove the baking sheets from the oven; sprinkle with cornmeal. Place dough on baking sheets; brush with cooking spray. Bake at 500 ° C for 8 minutes. Spread 1/3 cup of the sauce over each cake, leaving a 1/2-inch thick rim. Sprinkle the vegetable mixture and cheese evenly on top. Bake at 500 ° C for 5 minutes. Continue baking at 500 ° for 5 to 6 minutes or follow the freezing instructions.Combine the oil, vinegar, and pepper in a small bowl; pour over the pizza. Sprinkle with basil and salt. Cut each pizza into 8 pieces.How to cookFREEZE: Allow partially baked pizza to cool completely; wrap tightly in thick foil. Freeze for up to 2 months.PREHEAT: Unwrap the pizza; bake directly on the oven rack at 450 ° C for 20 minutes or until the crust is browned and crisp. Top with the butter mixture, basil and salt.