Preheat oven, with a pizza stone contained therein, to as hot as it will go.
Trim and slice some asparagus on the diagonal. Thin slice some spring onions, the white parts (we also have used a mixture of white and red spring onions, but red ones aren't very easy to find).
Spread out some pizza dough extra thin- we go very moist on the dough and spread it on parchment paper to prevent sticking to the paddle. Spread some soft chevre (like Laura Chenel) in a thin layer over the surface using a silicone spatula or by hand.
Heat a sautee pan with some olive oil over a high flame. Drop in the asparagus and onions, toss around, and sautee until there's a little singe- if the pan is good and hot, the asparagus will be still pretty crispy and underdone on the inside. Salt and pepper to taste, but go very easy on the salt.
Spread the sauteed asparagus/onion on the dough/chevre. Pop in the oven onto the stone. After a minute or two, slip the parchment paper out and discard. Cook for 5-7 minutes, depending on your oven, until everything looks done. Take it out, sprinkle with some flaky fleur de sel, dress with a bit of posh olive oil, then slice and serve.
