1 pound pizza dough
½ pound fresh asparagus
2 teaspoons olive oil, plus more for brushing
¼ teaspoon red pepper flakes
2 cloves garlic, minced
½ teaspoon kosher salt
Freshly ground black pepper, to taste
¼ cup freshly grated Parmesan
8 ounces fresh mozzarella, cut into 1/2-inch cubes
Juice of half a lemon
1 green onion, thinly sliced
Heat the oven, with the pizza stone inside, to 500º.
While the oven is heating, prepare the asparagus. Place each spear on a cutting board and, holding the tough end, use a vegetable peeler to peel from the base to the tip, shaving thin slices. It’s okay if the pieces are different thicknesses. Discard the woody ends.
Toss the shaved asparagus in a medium bowl with the olive oil, red pepper flakes, garlic, salt and pepper.
Gently stretch the dough into a 12 inch circle. Transfer dough to a cornmeal-dusted cutting board or a piece of parchment. Brush the outer edge with olive oil, then sprinkle the cheese evenly over the dough. Drop the asparagus over the pizza, and drizzle any remaining oil over the top. Slide onto the pizza stone and bake for 10-12 minutes, or until the crust begins to brown and the asparagus is charred in spots. Remove from oven and squeeze the lemon juice all over the top, then sprinkle with green onion. Let sit for 5 minutes before slicing and serving.