Knock back the bread dough and breaking off pieces about the size of a golf ball roll each into a circle on a lightly floured surface and transfer to an oven tray which has been sprayed with non-stick cooking spray.
Spread the pesto on the bases and top with mozzarella slices.
Scatter over the asparagus and tomatoes then sprinkle with Parmesan cheese.
Bake for 8-10 minutes until golden and cheese melted.
Sprinkle over extra Parmesan and finish off with basil and serve.