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.
Put Extra-Virgin Olive Oil (2 tablespoon) in frying pan on medium-high heat. Saute Asparagus (1 handful), Shiitake Mushroom (1 cup), Garlic (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) 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), and Water (2 tablespoon). Set aside for topping.
Form a 12-inch pie from the Pizza Dough (10 ounce). 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) and Mozzarella Cheese (1/2 cup). Scatter the sauteed asparagus and mushrooms on top. Lay Smoked Salmon (2 ounce) over the pie. Sprinkle with Dried Dill Weed (1 teaspoon).
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) and serve.