Preheat oven (or toaster oven) to 350F. Place the garlic cloves in a small piece of tin foil and pour over 1 Tbsp of the oil from the sundried tomato jar. Wrap and place in oven for 15 minutes or until softened. In a small bowl, mash until it becomes a paste. Set aside.
Season the asparagus lightly with some of the oil from the sundried tomato jar. Set aside.
Preheat the oven to 375F. Prepare the dough according to package directions using 2 oz shredded cheese.
Line a large baking pan with parchment paper and transfer the dough to the paper.
Garlic can be roasted days beforehand (like whenever you are using your oven for other dishes) and stored in the refrigerator. Keep them in their skis until ready to mash.
Topping with the asparagus is optional. If it is not in season, consider other vegetable, or herbs, or even mixed greens (topped after you pull it out of the oven).
Recipe adapted from An Edible Mosaic