Pizzette Bianco with Asparagus & Crème Fraiche

In a 550°F oven, heat a pizza stone for 30 minutes. On a flour-dusted baker's peel, stretch pizza dough into an 8-inch circle; brush with olive oil and sprinkle with salt. Arrange asparagus on dough in an even layer; sprinkle mozzarella over asparagus. Drop dollops of crème fraiche on pizzetta; sprinkle with lemon zest. Transfer to pizza stone; bake about 8 minutes or until brown and crispy. Shave St. George or Jack cheese generously over pizzetta and serve immediately.

Recipe courtesy of Chef Craig Stoll, Delfina, San Francisco.