Tangy Morel and Asparagus Crispy Pizza Recipe for Spring

Ingredients

• 1 envelope active dry yeast
• 1 cup (240 milliliters) warm water
• 2 1/2 to 3 cups (313 to 375 grams) all-purpose flour
• 1/2 cup (60 grams) semolina flour
• 3 tablespoons (45 milliliters) olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons (30 grams) butter
• 1 cup (100 grams) fresh morel mushrooms, cleaned and halved
• 1/2 cup (75 grams) shallots, thinly sliced
• 1/4 cup (60 milliliters) dry white wine
• 1 teaspoon fresh thyme, chopped
• 1 cup (100 grams) asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups (170 grams) shredded mozzarella cheese
• Freshly ground black pepper
• Cornmeal for dusting
• Additional olive oil for brushing and coating