256 grams asparagus, trimmed and halved lengthwise
1/2 onion, finely sliced
480 milliliters cherry tomatoes, halved
1 1/2 cups (360 milliliters) grated mozzarella
Salt and pepper
Olive oil, for drizzling
For the white sauce:
2 tablespoons (30 milliliters) butter
1 yellow onion, diced
2 garlic cloves, minced
2 tablespoons (30 milliliters) flour
1 cup (240 milliliters) milk
1/2 teaspoon (2.5 milliliters) oregano
1/4 teaspoon (1 milliliter) nutmeg
1/4 teaspoon (1 milliliter) salt
1/4 teaspoon (1 milliliter) pepper
Preheat oven to 450 F (230 C).
To make the white sauce, melt butter in a saucepan on the heat. Add onion and garlic and stir to coat. Add flour and whisk to incorporate. Slowly add milk. Stir in oregano, nutmeg, salt, and pepper. Cook, stirring, until thickened. Remove from heat and set aside to cool.
Roll pizza dough out on a floured counter until it is thin. Flour a large baking sheet and place dough on top. Spread white sauce evenly over top, avoiding a 2.5 cm border around the sides. Top with asparagus, onion, cherry tomatoes, salt, and pepper. Sprinkle mozzarella on top. Bake in oven for 12-15 minutes, or until cheese is bubbly and crust is golden.