Asparagus, Ricotta, and Egg Pizza

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

Let dough stand at room temperature for 30 minutes.

Combine ricotta and salt in a small bowl.

Roll dough into an 11-inch circle on a floured surface. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread ricotta mixture over dough, leaving a 1/2-inch border. Combine asparagus and oil in a bowl. Top ricotta mixture with asparagus mixture, gently pressing asparagus into ricotta. Bake at 500° for 5 minutes.

Crack eggs over top of pizza (do not remove pizza from oven). Bake 4 minutes or until whites are set. Sprinkle with pepper and Parmesan. Cut into 8 slices.