Asparagus Pizza with Goat Cheese, Lemon and Anchovies

1 16-ounce ball of pizza dough, homemade or store-bought

4 ounces mozzarella cheese, shredded (about 3/4 cup)

2 ounces goat cheese, crumbled (about 1/4 cup)

3/4 pound asparagus, prepared for pizza (see note)

Grated zest of 1 small or 1/2 large lemon

Pinch crushed red pepper flakes (optional)

8 anchovy fillets (optional)

 

Preheat oven (with a pizza stone if you have one) to 500 degrees for 30 minutes. If your pizza dough has been refrigerated, let it sit, covered, at room temperature for about the same amount of time. When the dough and oven have come to temperature, place the dough on a lightly floured countertop, and press outward into a thick disk, leaving a 1-inch unpressed area around the edge. Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 14-inch circle. If the dough resists, let it relax for a few minutes, then try again. If you have a pizza stone, place the stretched dough on a peel (or overturned baking sheet or cutting board) that’s lightly dusted with semolina or other flour. Otherwise, just build the pizza on a cornmeal-dusted baking sheet. Scatter the mozzarella and goat cheese over the pizza, leaving a 1-inch border around the edge, then top with the asparagus. If using a pizza stone, give the peel or sheet a little shake to loosen the pizza and make sure it hasn’t stuck, then open the oven and gently tip the pizza onto your preheated stone (or, if not using a stone, simply transfer the pizza to the oven). Bake until the crust bubbles and browns and the asparagus is cooked and starting to caramelize at the edges, about 10 minutes. Remove from the oven and cool for a minute or two. Scatter the lemon zest and pepper flakes and anchovies, if using, over the top, then slice and serve. Note: Snap ends off asparagus. Use thin spears whole, or cut into pieces. For thick spears, use a vegetable peeler to shave slices from base to tip. Toss with olive oil, salt and pepper.