Instructions

1. Dough: Combine warm water and sugar. Stir until sugar is fully dissolved and then add the yeast. Let that mixture sit for about 10 minutes. In a mixing bowl combine flour and salt. Using a standing mixer with a dough hook, add your wet ingredients to your flour mixture and then add olive oil. Mix on low setting for about 12-15 minutes. Test the dough. It should be tacky, not sticky. If it’s too sticky, add a little flour to the mixing bowl and mix another 5 minutes. Remove from mixing bowl and let rise about an hour or two before baking. If using the next day, put in the refrigerator. (When using the next day, let the dough sit for an hour after removing it from the refrigerator before rolling it out.)
2. Once dough is ready, roll out and place on pizza stone or pizza baking sheet. You can also add more flour here if you need to. I like to bake this before I put the topping on, just to make sure the dough is nice and crispy. Bake for 8-10 minutes at 375 then remove, add the topping (see below) and then bake another 15 minutes.
3. For the topping: Using your hands combine asparagus, 1/4 teaspoon of salt, lemon juice, lemon zest, and 1/2 tablespoon olive oil. It’s best to massage the ingredients with your asparagus. Set aside.
4. In a sauté pan heat 1/2 tablespoon olive oil over medium heat. Then add yellow pepper, red onion, 1/4 teaspoon salt and garlic. Sauté until peppers and onions are slightly caramelized.
5. After pizza dough has cooked for 8-10 minutes, spread the ricotta cheese over the top. Then spread your asparagus/lemon pieces over the top followed by the peppers and onions. Bake another 15 minutes.