Preheat oven to 550 degrees F (290 degrees C) with a pizza stone in it. It will take 30-60 minutes to get the stone good and hot.
Extra-Virgin Olive Oil (2 Tbsp)
in frying pan on medium-high heat. Saute
Asparagus (1 handful)
Shiitake Mushrooms (1 cup)
Garlic (1 tsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
until soft, for about 8 minutes. Remove from heat.
In a medium-sized mixing bowl combine
Ricotta Cheese (1/2 cup)
Parmesan Cheese (1/2 cup)
Water (2 Tbsp)
. Set aside for topping.
Form a 12-inch pie from the
Pizza Dough (10 oz)
. If using a pizza stone, place the dough on a well-floured pizza peel.
Spread the ricotta mixture on the pie. Top with
Provolone Cheese (1/2 cup)
Mozzarella Cheese (1/2 cup)
. Scatter the sauteed asparagus and mushrooms on top. Lay
Smoked Salmon (2 oz)
over the pie. Sprinkle with
Dried Dill Weed (1 tsp)
Transfer pie to the heated stone in the oven and bake in preheated oven for 12-15 minutes, until crust is well browned.
Garnish the pie with
Arugula (1 handful)