Ingredients

for the dough:
• 1 cup + 2 tbsp warm water
• 1 tbsp active dry yeast
• 1 tbsp honey
• 1 tbsp olive oil
• 3 cups unbleached all-purpose flour
• 1 tsp salt
for the pizza:
• 1 cup ricotta cheese
• 2 garlic cloves
• juice of 1 small lemon
• salt & freshly ground pepper
• 4-5 ounces gruyere cheese, shredded
• 1/2 lb. thick asparagus spears (1/2 a bunch), woody stems broken off and shaved with either a mandoline or vegetable peeler
• 1 and 1/2 ounces mozzarella cheese, shredded

Instructions

for the dough:
1. In the bowl of an electric mixer fitted with the dough hook, stir together the water, yeast, honey, and olive oil. Allow it to sit for 10 minutes until nice and foamy. Add in 2 and 1/2 cups of the flour and the salt and beat on low until it starts to come together. Turn up the mixer speed and beat in the additional 1/2 cup of flour. Continue to beat until the dough forms a ball on the hook and pulls way from the sides.
2. Grease a large bowl, Form the dough into a ball and place in the bowl, turning to coat. Cover loosely with plastic wrap and place in a warm place to rise for 1 to 2 hours, until doubled in size.
3. Punch the dough down and roll it out on a floured surface into a pizza-y shape. Smooth a light layer of olive oil over top.
4. Preheat your oven, with the pizza stone inside, to 450 degrees.
   for the pizza:
5. In a food processor, combine the ricotta, garlic, and lemon juice. Blend for a few seconds until whipped. Season, to taste with salt and pepper.
6. Spread the ricotta mixture onto your pizza.
7. Top with the gruyere, the asparagus, and the mozzarella.
8. Bake for 30-40 minutes until the cheese starts to brown, and the crust is cooked through.

Notes