1 ball pizza dough (recipe below)

1 tablespoon olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup ricotta cheese

1 cup mozzarella cheese shredded

8 asparagus spears (peeled and sliced)

2 tablespoons grated Parmesan cheese

1 cup baby arugula

Pinch of crushed red pepper flakes

Preheat the oven to 500 F.

On a floured surface, roll out the pizza dough to about a 12-inch round. (You can also stretch it using your hands. Note that it does not need to be a perfect circle.)

Move the dough to the baking sheet and brush with the olive oil. Spread on the ricotta cheese and sprinkle with the salt and pepper.

Wash and trim the woody ends off the asparagus before slicing. Spread the asparagus pieces over the ricotta cheese and finish by evenly spreading out the shredded mozzarella.

Reduce the oven temperature to 450 F and bake for approximately 12 minutes. (The dough should be cooked through and the cheese fully melted.)

Top with the baby arugula, a sprinkle of the crushed red pepper flakes and serve hot.

Pizza Dough

1 package 2 1⁄4 teaspoons active dry yeast (1⁄4 ounce)

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil (plus extra for coating the bowl)

3 cups all-purpose flour

Place the yeast and sugar in a large bowl, add 1 cup of warm water, and let sit until small bubbles form, about 10 minutes. Mix in the salt and olive oil. Add the flour gradually, mixing until the dough pulls away from the side of the bowl. Turn the dough out onto a lightly floured work surface and knead it until smooth, about 4 minutes (you can also use a standing mixer with the dough hook attachment to do this). Place the dough in a well-oiled bowl and cover it with a damp dish towel or with plastic wrap.

Let the dough sit undisturbed in a warm place until it is doubled in size, 1 to 1 1⁄2 hours. 

Punch down the dough, divide it into 2 balls, and let it sit for another 15 or so minutes, before starting to shape it into a circle on a lightly floured surface.  Let it rest in a circle for another 10 or so minutes, then stretch out out further, and keep going until it is as large and as thin as you like it.

Serious Eats