ASPARAGUS PIZZA WITH ARUGULA SALAD

A cool, acidic salad piled onto a hot pizza is one of the best things in life. The contrast of the hot cheese and crust wrapped around the salad, which wilts just a little, is so satisfying (yes, you have permission to fold your slice). I like to buy bunches of arugula with larger leaves when I see them, but any size will work.

For the pizza

1 recipe pizza dough (page 211), left at room temperature for 1 hour if previously chilled

All-purpose flour, for handling the dough

3 teaspoons olive oil, divided, plus more for brushing

1 cup ricotta, preferably fresh, or 6 ounces soft goat cheese (or a combination)

6 ounces fresh mozzarella, torn into pieces

28 asparagus (1 1/2 bunches), trimmed and halved lengthwise unless pencilthin

1 jalapeño, thinly sliced Kosher salt and freshly ground pepper

For the salad

3 cups arugula

12 Castelvetrano olives (about 1/2 cup) or other green olives, pitted and halved

1 tablespoon lemon juice

2 teaspoons olive oil Kosher salt and freshly ground pepper

Instructions

1. Heat the oven to 500˚F, or the highest setting, with a baking steel or stone inside on the center rack. Heat for 45 minutes.

2. To make the pizza: Scrape the dough out of the bowl onto a generously floured surface. Divide into 2 equal pieces using a bench scraper, handling the dough as little as possible. Cut a 12-inch sheet of parchment, spray or brush with olive oil, and place on a pizza peel or the back of a rimmed baking sheet or cookie sheet.

3. Transfer one piece of dough to the parchment and, with floured hands, gently stretch into a rough 12-inch circle. Top with dollops of half the ricotta or crumbles of half the goat cheese, and half the mozzarella, scattering evenly.

4. Toss half the asparagus and the jalapeño with 1 teaspoon of the oil to coat, and lightly season with salt and pepper. Scatter the vegetable mixture on the pizza, drizzle with 1 teaspoon olive oil, and slide the pizza, still on the parchment, onto the steel, stone, or heated baking sheet.

5. Bake for 10 to 12 minutes, until the crust is well browned on the edges and the cheese is bubbling. Use the peel to scoop up the pizza, giving a little tug on the paper to help if needed, and transfer to a serving board.

6. Repeat the steps with the remaining dough and ingredients to make a second pizza.

7. To make the salad: Toss the arugula with the olives, lemon juice, olive oil, salt, and pepper.

8. Top each pizza with half the salad and serve immediately.

If you don’t have a baking steel or stone, use a baking sheet and heat it, upside down, on the center rack for at least 15 minutes.

If you want to make only one pizza, freeze the other round of dough to use another time. Defrost overnight in the fridge before using.