I'm normally not so keen on deep pan pizzas as I prefer a thin crust pizza. Nevertheless I decided to make a spring pan pizza with some fresh local asparagus and it turned out really good.
For the base:
First make a fluffy pizza dough and let it rise while you prepare the filling.
Re-hydrate the sun-dried tomatoes in some white wine and char-grill the asparagus until it has some grilling marks.
Once the dough has risen, spread it into an oven pan and place the sun-dried tomatoes and asparagus on top. Season with the herbs and squeeze some lemon juice on it and cover with plenty of mozzarella cheese.
Bake at 180C for 30-40 minutes until the dough is fully baked and the cheese melted and golden brown.