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Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
In a large bowl, toss the potatoes, asparagus, onion, oil, ½ tsp salt and ¼ tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.