Prosciutto on anything is a great idea, right? I love incorporating it into dinners with guests because it seems just a little fancy yet is actually so easy. A few months ago I made these prosciutto-wrapped individual lasagna, but for something more casual and less time-consuming I am a proponent of homemade pizza. I actually veered away from my own pizza dough recipe this time (I was trying to spare everyone from the influx of whole wheat and flax flours) and made this thin crust dough. It was goooood (as most things made with white flour are). Sautéed asparagus and onions, white mushrooms, and chunks of happiness in the form of goat cheese came together for a lovely spring/summer dinner. There were no leftovers, naturally.

{Ingredients}
Dough
One tablespoon active dry yeast
One teaspoon sugar
One cup warm water
Three cups all-purpose flour
One teaspoon salt
Two tablespoons extra-virgin olive oil
Toppings
Two tablespoons extra-virgin olive oil
Three minced garlic cloves
1.5 cups shredded mozzarella cheese
Four ounces goat cheese
Salt and pepper
Six asparagus stalks, rinsed and cut into thirds
1/4 cup diced onion
One cup sliced white mushrooms
6-8 slices prosciutto

{Directions}
1. Prepare the dough. I followed this recipe. Preheat oven to 450 degrees with a pizza stone in it.
2. Once the dough has risen and been rolled out, place it on a piece of parchment paper. Then spread one tablespoon of the olive oil and garlic on it using a brush (I like to go all the way to the edge of the crust).
3. Spread the mozzarella cheese on top of the dough leaving a border for the crust. Dot with 1/2 of the goat cheese.
4. Warm the other tablespoon of olive oil on a skillet. Toss in the asparagus and onion, salt and pepper and sauté for a just few minutes. Remove from heat.
5. Spread the asparagus and onion mixture over the cheese.
6. Distribute the mushrooms evenly on the pizza. Top with remaining goat cheese.
7. Using a cookie sheet or pizza peel, transfer the pizza (still on the parchment paper) to the pizza stone. Bake for 15-20 minutes depending on thickness of crust.
8. Immediately after removing the pizza from the oven, lay the prosciutto slices on the pizza. Let sit for several minutes so the prosciutto “melts” into the hot toppings.