1 Prepare and warmth the oven: If you’ve one, place a pizza stone on a decrease rack in your oven. Preheat the oven to 550F or as scorching as it would go.
2 Pre-shape the pizza rounds and allow them to relaxation: Turn out the dough onto a generously floured counter and minimize it into four items. Working with 1 piece at a time, form right into a ball after which press flat right into a 1-inch thick disk, dimpling together with your fingertips as you flatten it. This is not the ultimate shaping; only a pre-shaping to assist make the dough simpler to work with in a while.
Cover the primary disk with a clear dishtowel, and repeat with the remaining items of dough. Let the disks of dough relaxation for 10 to 15 minutes when you put together the greens. This provides the dough time to loosen up earlier than shaping.
three Precook the potatoes: Mound the potato slices in the midst of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to style. Toss collectively and unfold in a fair layer with no items overlapping.
Bake for 10 minutes, or till the potatoes are tender. Let cool briefly.
four Prepare the asparagus: Trim about 1/2 inch from the underside of the asparagus spears. With a vegetable peeler, shave the spears into lengthy, skinny strips: maintain a spear by the bud finish and scrape down the size with the peeler. Turn the stalk usually till you may now not scrape it. Cut the remaining core of the spear into 1-inch items.
In a bowl, toss all the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set apart.
5 Shape the pizza rounds: Sprinkle a layer of cornmeal over a pizza peel, a rimless baking sheet, or the again of a baking sheet. (If you do not have a pizza stone in your oven, simply bake the pizza on the baking sheet.)
Hold up one piece of dough on the edge and switch it as should you have been holding a steering wheel, letting gravity pull the dough down (alternatively, roll with a rolling pin). Keep stretching it till the spherical is roughly a 12-by-Eight-inch oval or a 10-inch circle.
Place it on the pizza peel and shuffle the pan backwards and forwards to make sure the dough will not be sticking (sprinkle additional cornmeal beneath if it sticks.)
Leave the remaining rounds coated.
6 Add the toppings and bake the pizza: Arrange one-fourth of the potatoes, one fourth of the cheese, and one fourth of the asparagus on high of the pizza spherical.
Slide the pizza onto the baking stone to bake (or bake on a baking sheet if you do not have a pizza stone).
Bake for 10 to 12 minutes, or till the crust is golden and the cheese is effervescent. Use a pizza peel to take away the pizza from the oven and switch it to a cooling rack.
Prepare and bake the opposite pizzas in the identical method. If your pizza stone is giant sufficient, you may bake two pizzas side-by-side on the similar time.
7 To serve: Pizzas are finest served scorching from the oven! Rather than ready for all of the pizzas to be achieved, slice and serve every pizza because it comes out of the oven. If you’d quite serve pizzas unexpectedly, briefly re-warm any pizzas that cooled by putting them again within the oven for a minute or two.