Asparagus, Goat Cheese & Prosciutto Pizza

This is absolutely delicious! Every bite a bite of goodness! (It's from Williams-Sonoma) I'll post the Bread-Machine Pizza Dough recipe that they supplied but you may have your own favorite pizza dough recipe to use instead. Oh and don't grab the handle of the preheated cast-iron pan like I did! Ouch!

Ingredients:
1 Tbs. extra-virgin olive oil, plus more for drizzling (I didn't think it needed "extra")
1 red onion, thickly sliced
Salt and freshly ground pepper, to taste
Dough for one 12-inch pizza, made in a bread machine (see post above)
Cornmeal for dusting
1/4 lb. goat cheese, crumbled
6 asparagus spears, ends trimmed, spears cooked until tender and cut into 2-inch pieces
2 Tbs grated Parmigiano-Reggiano cheese
1 Tbs chopped fresh oregano
4 to 6 paper-thin slices prosciutto

Directions:
Place a cast-iron pizza pan in an oven and preheat to 450*

In a saute pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stiring occasionally, until tender and translucent, about 5 minutes. Season with salt and pepper and transfer the onion to a bowl.

Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. (or just wing it like I did if you don't own a peel!) Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2 inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with Parmigiano-Reggiano and half of the oregano.

Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange teh prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving. Serves 2.

Kitchen Tip from William-Sanoma: When buying asparagus, look for firm stalks with tips that are tightly closed. The cut end should look freshly cut and not too dried out. Cook asparagus as soon as possible after purchase. If you must store it, set the stalks upright in a glasss of water (like you would a bouquet of flowers) and refrigerate.