Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring. Heat your oven as high as it will go – this helps the pizzas cook quickly and makes the crusts extra-crispy. Each pizza will take 10 to 12 minutes to bake, by which time the pizza should have turned golden browned and cheese will be melted and bubbly. Heaven. If you have hungry hordes waiting, let them dig into the first pizza while you continue to cook the remaining pies. Cover the first disk with a clean dishtowel, and repeat with the remaining pieces of dough. Let the disks of dough rest for 10 to 15 minutes while you prepare the vegetables. This gives the dough time to relax before shaping. Bake for 10 minutes, or until the potatoes are tender. Let cool briefly. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside. Hold up one piece of dough at the edge and turn it as if you were holding a steering wheel, letting gravity pull the dough down (alternatively, roll with a rolling pin). Keep stretching it until the round is roughly a 12-by-8-inch oval or a 10-inch circle. Place it on the pizza peel and shuffle the pan back and forth to ensure the dough is not sticking (sprinkle extra cornmeal underneath if it sticks.) Leave the remaining rounds covered. Slide the pizza onto the baking stone to bake (or bake on a baking sheet if you don’t have a pizza stone). Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbling. Use a pizza peel to remove the pizza from the oven and transfer it to a cooling rack. Prepare and bake the other pizzas in the same manner. If your pizza stone is large enough, you can bake two pizzas side-by-side at the same time.
