Parmesan and Herb Veggie Pizza

Instructions

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper.
2. Unfold puff pastry on a lightly floured surface; roll out to a 12-inch square. Transfer to prepared baking pan. Press down center of pastry, leaving a 3/4-inch-thick edge.
3. Whisk egg and water; brush pastry with egg wash. Line pastry with parchment or double thickness of aluminum foil. Fill center with pie weights or dried beans.
4. Bake for 22-24 minutes or until puffed and begins to brown. Carefully remove parchment and pie weights. Bake for 4-5 minutes longer or until golden brown. Cool completely on a wire rack. 
5. Meanwhile, bring water to a boil in a large saucepan. Add asparagus; cook for 2-3 minutes or until crisp-tender. Remove and immediately place asparagus in a bowl of ice water. Drain and pat dry.
6. Beat the cream cheese, parmesan, garlic, basil and rosemary in a bowl until combined. Add milk; beat just until blended. Season with salt and pepper to taste. Spread parmesan mixture to within 1/2 inch of pastry edges.
7. Top pizza with the radishes, carrot, peas, green onion and asparagus. Cut into squares.