I find the few minutes between bringing a hot, fresh pizza from the oven and the moment when the pizza is cool enough to eat absolutely excruciating. The sizzling toppings taunt me as I eagerly await that first taste of melty mozzarella and crunchy, golden crust. It takes every shred of willpower I have to keep me from diving in right away. It’s a challenge I face almost every week when making homemade pizza. Aside from that first glorious bite of a freshly baked pie, I just love creating toppings. Sometimes I enjoy meat pizzas (hot salami, Italian sausage, roasted chicken). Other weeks I go the seasonal veggie route (shiitake mushrooms, red bell pepper, Tuscan kale). Really, olive oil, salt and dough (that I purchase at a local pizzeria) are the only constants from week to week. I recently decided to experiment with the classic combination of asparagus and bacon. A coiled nest of long, green asparagus tendrils are piled high onto a bed of freshly grated mozzarella and Parmesan. Finished with a sprinkling of sliced scallion and crumbled bacon, this Shaved Asparagus and Bacon Pizza is well-balanced and packed with mouth-watering flavor. The freshness of the asparagus balances the smoky richness of the bacon, creating quite the harmonious bite. Continue reading for the recipe.