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Ingredients

• 1 Tbs. extra-virgin olive oil, plus more for
  ; drizzling
• 1 red onion, thinly sliced
• Salt and freshly ground pepper, to taste
• Dough for one 12-inch pizza, made in a bread
  ; machine (see related recipe at left)
• Cornmeal for dusting
• 1⁄4 lb. goat cheese, crumbled
• 6 asparagus spears, ends trimmed, spears
  ; cooked until tender and cut into 2-inch pieces
• 2 Tbs. grated Parmigiano-Reggiano
  ; cheese
• 1 Tbs. chopped fresh oregano
• 4 to 6 paper-thin slices prosciutto

Description

When Buying Asparagus, Look For Firm Stalks With Tips That Are Tightly Closed. The Cut End Should Look Freshly Cut And Not Too Dried Out. Cook Asparagus As Soon As Possible After Purchase. If You Must Store It, Set The Stalks Upright In A Glass Of Water (

Williams-Sonoma