Springtime Asparagus Pizza

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The Naptime Chef


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1 12oz. ball fresh pizza dough (can be store-bought fresh or frozen)

¾ lb. pencil thin asparagus, halved and tossed with olive oil and pinch of salt

1 c. shredded mozzarella, loosely packed

4 oz. goat cheese

¼ t. chili flakes

4 oil-packed anchovies, drained and finely chopped (optional)

zest of 1 lemon

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