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1
Dissolve yeast and sugar in water and set aside to proof for about five minutes.
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2
Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour.
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3
Mix well.
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4
Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl.
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5
You should have some flour left.
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6
Dust a work surface with some of the remaining flour and turn the dough out onto it.
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7
Knead until it is very smooth and elastic, kneading in additional flour as necessary.
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8
Place the dough in a large lightly oiled bowl.
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9
Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature.
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10
Punch the dough down.
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11
Preheat oven to 425 degrees and place oven rack in the lowest position.
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12
Dust a lightly oiled baking sheet or pizza stone with cornmeal.
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13
Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
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14
Snap off the bottom ends of the asparagus and peel the bottom half of each.
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15
Slice each asparagus in half lengthwise, then cut each piece in half.
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16
Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each.
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17
Sprinkle with Fontina and Gorgonzola.
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18
Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling.
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19
Serve at once.
