Prosciutto Pizza with Lemon, Blue Cheese and Shaved Asparagus

For the crust:
Combine water and yeast in a small bowl. Allow it to sit for 10 minutes.

Meanwhile, add the flour and salt to the bowl of a stand mixer and mix on low just to combine. With the mixer on low, add olive oil and the yeast/water mixture, increasing to medium speed until a ball forms. Remove half of the dough from the bowl. Cover the bowl that has the remaining dough in it and place in refrigerator for later use. Place the other half in a bowl drizzled with olive oil. Allow it to rise until doubled in size.

For the pizza:
Preheat oven to 500 F.

Mix the cheeses together in a bowl with a fork, making sure they are incorporated thoroughly; set aside.

Snap the ends off of the asparagus and discard the ends. Shave the spears using a peeler or paring knife. Set aside.

Using the risen pizza dough, spread it out with your fingers (you probably want to put some oil on your hands first) onto a 9″ cast iron skillet that has been drizzled with olive oil. Spread the dough across the bottom and up the sides of the skillet.

Spread half of the cream cheese mixture over crust. Add lemon slices, prosciutto and shaved asparagus.

Bake for 15-20 minutes, or until golden around the edges. You can make another pizza with the rest of the dough or keep in fridge for later!