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1
Heat a large, wide-bottomed pot over medium heat.
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2
Add the olive oil, onions, and a large pinch of salt.
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3
Cook until the onions are soft, about 30 minutes, stirring occasionally and lowering the heat if needed to keep them from browning.
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4
Let cool.
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5
Snap off the woody ends of the asparagus.
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6
Slice the trimmed spears on the diagonal about 1/4 inch thick.
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7
Bring a pot of salted water to a boil over high heat.
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8
Add the asparagus and cook until tender, 1 to 2 minutes.
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9
Drain and rinse with cold water to chill quickly.
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10
Pat dry.
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11
Season the ricotta with salt and white pepper.
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12
At least 45 minutes before baking, put a pizza stone on the bottom rack of the oven and preheat the oven to its highest setting (500F to 550F).
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13
With lightly floured fingers, flatten a ball of pizza dough into a round on a lightly floured work surface.
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14
Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge.
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15
As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight.
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16
Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
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17
Place on a pizza peel lightly dusted with cornmeal or durum flour.
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18
Work quickly now to prevent sticking.
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19
Using one-quarter of the onion mixture, spread it evenly over the surface of the dough.
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20
Scatter asparagus over the onions, using one-quarter of the total.
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21
Dollop one-quarter (4 ounces) of the ricotta on the pizza in 7 to 8 mounds.
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22
Sprinkle with 1 tablespoon Parmesan.
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23
Arrange 5 pancetta slices, still coiled in rounds, on top, spacing them evenly.
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24
Slide the pizza onto the pizza stone and bake until the crust is brown and crisp, 8 to 10 minutes.
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25
Remove from the oven.
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26
Cut into slices and serve hot.
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27
Repeat with the remaining three balls of dough and the remaining topping.
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28
Enjoy with Cakebread Cellars Sauvignon Blanc or another lean and refreshing white wine.
