1 ball of pizza dough, ~10 oz
semolina or regular flour for dusting
~3/4 lb pencil thin asparagus, cut in half and tossed with a drizzle of olive oil and salt
1/4-1/3 lb mozarella, shredded
~2 oz soft goat cheese, crumbled
zest of 1 lemon
1/4 tsp chili flakes
8 oil-packed anchovies (can be omitted or increased according to taste)
Preheat your oven, with a pizza stone if you have, to 500 degrees for 2 hours. If your pizza dough has been refrigerated (as most good pizza doughs will be), let it come to room temperature for 1 1/2 hours.
Place the pizza dough on a lightly-floured counter top, and press outward into a thick disk (leaving a 1" unpressed area along the edge as the crust). Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 12-14" circle. If the dough resists, let it relax for a few minutes, then try again. Place the stretched dough on a peel (or overturned cookie sheet or cutting board) that's lightly dusted with semolina or other type of flour.
Scatter the mozzarella on top of the dough, then the asparagus and clumps of goat cheese in whatever artful pattern you desire. Side the pizza onto the preheated stone in your oven, and bake ~7-10 minutes, until the crust browns and the cheese melts.
Remove the pizza from the oven, and let cool for a moment (I like to move it to a rack for just half a minute, to let the steam escape from the crust while I reheat the peel). Transfer to a cutting board and scatter the lemon zest and chili flakes on top. Add anchovies, if desired. Slice and serve.