Asparagus Pizza

This was WONDERFUL!!!  Oh my goodness I can't get over how much I loved this!  I wasn't sure how an asparagus pizza would turn out when I came across the recipe at eatingwell.com but I was willing to try something new and boy am I glad I did!  Not only does this recipe taste sooo good but it is much better for you than your typical pizza.  Enjoy! 

Asparagus Pizza

Crust

2 1/4 teaspoons yeast (or 1 yeast packet)

1 cup warm water

2 tablespoons olive oil

1 teaspoon salt 

2 teaspoons agave nectar (or white sugar)

1 cup wheat flour

1 cup bread flour (or if you don't have wheat flour you can use 2 cups bread flour)

Dissolve yeast in water until it gets foamy, about 5-10 minutes.  Add olive oil, salt, and agave.  Mix well.  Add in flour and mix until stiff dough forms (may need to add a little more flour).  Form dough into ball, place in a bowl, cover with a dish towel, and let rise for 30 minutes.

Topping

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
1/2 cup snipped fresh chives (from 1 bunch), divided (or 1/4 cup dried chives, divided)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded fontina or mozzarella cheese

Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes.

Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.

Once dough is done rising roll out on a lightly floured surface to about a 14-inch circle.
Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.

Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.