A recipe by Julie Van Rosendaal
Preheat the oven to 450˚F. Divide the dough in half and roll each into a rough oval. Place each on a parchment-lined (or floured) baking sheet.
Snap the tough ends off the asparagus wherever they naturally break. Place on a plate or in a bowl, drizzle with oil and toss with your hands to coat. Drizzle the pizza dough with oil and lay asparagus in a row on top. Sprinkle with salt and pepper.
Crumble the goat cheese over each pizza, and sprinkle with grated Gouda, Parmesan or cheddar and bake for 15-20 minutes, until bubbly and golden.