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1
For the crust: Combine water and yeast in a small bowl.
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2
Allow it to sit for 10 minutes.
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3
Meanwhile, add the flour and salt to the bowl of a stand mixer and mix on low just to combine.
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4
With the mixer on low, add olive oil and the yeast/water mixture, increasing to medium speed until a ball forms.
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5
Remove half of the dough from the bowl.
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6
Cover the bowl that has the remaining dough in it and place in refrigerator for later use.
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7
Place the other half in a bowl drizzled with olive oil.
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8
Allow it to rise until doubled in size.
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9
For the pizza: Preheat oven to 500 F.
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10
Mix the cheeses together in a bowl with a fork, making sure they are incorporated thoroughly; set aside.
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11
Snap the ends off of the asparagus and discard the ends.
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12
Shave the spears using a peeler or paring knife.
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13
Set aside.
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14
Using the risen pizza dough, spread it out with your fingers (you probably want to put some oil on your hands first) onto a 9 cast iron skillet that has been drizzled with olive oil.
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15
Spread the dough across the bottom and up the sides of the skillet.
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16
Spread half of the cream cheese mixture over crust.
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17
Add lemon slices, prosciutto and shaved asparagus.
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18
Bake for 15-20 minutes, or until golden around the edges.
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19
You can make another pizza with the rest of the dough or keep in fridge for later!
