While I make the dough, G harvests the new spears, which we wash and trim and toss in olive oil. When the dough is ready, we roll it out and top it with nothing more than sliced fresh mozzarella and the prepared asparagus.
Baked at 260 C on a preheated baking stone, the asparagus roasts perfectly and the crust crisps nicely. Then we just add a twist of black pepper to finish.
So simple and so delicious!