1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Preheat your oven or grill to 500 degrees with pizza stone inside if you have one,
Using a vegetable peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Hold asparagus by the end as you peel them. Discard tough ends. Toss peelings with olive oil and salt.
Rollout your pizza dough to as close to a circle or rectangle as you can get it. From the photos, you know this step isn't crucial.
Transfer the dough to a sheet of parchment paper. Spread ricotta lightly over base of the dough and then sprinkle with mozzarella. Pile asparagus on top. Sprinkle parmesan on top and finish with some salt and olive oil.
Slide parchment onto a pizza stone if using and bake pizza for 10 to 15 minutes. Slice and enjoy!