Asparagus Pizza on Beer Pizza Crust

Beer Pizza Crust

1 cup beer

1 tsp. salt

2 tsp. sugar

3 1/4 cups bread flour

2 tsp. dried basil

1 1/2 tsp. instant yeast

Combine dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse until combined, while machine is running pour in beer. Blend until dough comes together. Rise and punch down twice. After 2 risings form into crust.

1 lb. pencil thin asparagus

1/4 lb. proscuitto

10.5 oz, log of soft goat cheese

1 head of roasted garlic

1/2 cup grated parmesan

red pepper flakes

pepper , to taste

olive oil

1/4 cup fresh basil, chiffonade

Preheat oven to 400 degrees.

Combine the goat cheese and roasted garlic. Spread onto crust , top with trimmed asparagus spears,  sprinkle with red pepper flakes and pepper to taste. Place proscuitto on top of asparagus , sprinkle with grated parmesan. Drizzle entire pizza lightly with olive oil. Bake until cooked through and nicely browned. Remove from oven and sprinkle chiffonade basil over top.