Makes one @13-inch pizza; may be doubled

4 asparagus spears, ends snapped off and lower 2 inches peeled

One 9-ounce ball of dough, at room temperature

Olive oil, for shaping and brushing the dough

Fine sea salt and freshly ground black pepper

¼ cup black olives, pitted and halved

3 ounces shaved Italian Fontina cheese

1 loosely packed cup baby arugula (1 ounce)

Prepare a small ice bath with cold water and a handful of ice cubes. In a skillet of rapidly boiling lightly salted water, blanch the asparagus for 2 to 4 minutes, depending on their size. Immediately transfer to the ice bath and swirl gently. Drain on a paper towel, then cut into 1 ½ -inch lengths.

Fire up your Bella pizza oven to pizza-making temperature.

Gently stretch and shape the dough, then transfer to a cornmeal-dusted wooden pizza peel. Brush the stretched dough with a little olive oil and season generously with salt and pepper. Scatter with the asparagus and black olives, then distribute the fontina evenly over the top. Carefully slide the pizza into the oven and bake until the cheese is melted and the crust is golden. Remove from the oven and scatter with the arugula; let stand for 1 minute, then cut as desired, and serve.