Asparagus Pizza with Fontina and Truffle Oil | Tante Marie's Kitchen

Ingredients

• 1 pkg. dry active yeast
• 1/2 cup warm water (110 to 115 degrees)
• 4 to 5 cups flour
• 3 Tbs. rye flour
• 1-1/2 tsp. salt
• 1-2/3 cups warm water
• 3 Tbs. olive oil
• cornmeal
• 1/2 lb. fontina, or Monterey Jack cheese, grated
• 1/2 lb. fresh asparagus
• 1/4 cup good quality Parmesan, grated
• 1 Tbs. white truffle oil