⅓ to ½ pound asparagus (thicker asparagus is easier to peel)
2 ounces prosciutto, thinly sliced
2 tablespoons fresh parsley, chopped
Crushed red pepper flakes
Place pizza stone (or upside-down baking pan) in the the bottom third of the oven and preheat to 450 degree.
Mix ricotta cheese with Parmesan, parsley, garlic, salt, and pepper flakes. Set aside.
Holding the end of the asparagus with it laying flat on a cutting board, use a vegetable peeler and peel from right above your fingers to the tip of the asparagus. Make as many peels as you can and then just break the tough end off. Discard ends and set ribbons aside.
Prepare pizza dough as directed in recipe (linked) or use a premade pizza dough. Roll out and place on a cornmeal dusted pizza paddle or parchment paper.
Top dough with ricotta mixture and then pile on about ⅔ of the asparagus ribbons. Add the prosciutto and then top with the remaining asparagus ribbons. Slide the pizza off the paddle (or if using parchment paper just slide pizza with the parchment paper) onto the pizza stone in the oven. Bake fore 10-12 minutes or until crust is done and prosciutto is desired crispness.
Remove pizza from oven and let it cool for 5 minutes. Top with crushed red pepper flakes, fresh parsley, and slice.