Pizza With Asparagus

• 1 package active dry yeast
• Pinch of sugar
• cup warm water
• 1 teaspoon salt
• 2 tablespoons olive oil
• Freshly ground black pepper
• 3 cups all-purpose or bread flour (approximately)
• Cornmeal
• 8 medium asparagus
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Italian Fontina cheese
• 1/4 cup crumbled Gorgonzola cheese

1. Dissolve yeast and sugar in water and set aside to proof for about five minutes.
2. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour.
3. Mix well.
4. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl.
5. You should have some flour left.
6. Dust a work surface with some of the remaining flour and turn the dough out onto it.
7. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
8. Place the dough in a large lightly oiled bowl.
9. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature.
10. Punch the dough down.
11. Preheat oven to 425 degrees and place oven rack in the lowest position.
12. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
13. Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
14. Snap off the bottom ends of the asparagus and peel the bottom half of each.
15. Slice each asparagus in half lengthwise, then cut each piece in half.
16. Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each.
17. Sprinkle with Fontina and Gorgonzola.
18. Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling.
19. Serve at once.

active dry yeast, sugar, warm water, salt, olive oil, freshly ground black pepper, allpurpose, cornmeal, asparagus, mozzarella cheese, shredded italian, gorgonzola cheese

Taken from cooking.nytimes.com/recipes/2821 (may not work)