Spicy Turkey, Leek and Asparagus Pizza

This pizza was about what you could expect from a ground turkey, leek, and asparagus. No surprises here. It was good. Solid. Filling. Nothing really that special.

Here is the recipe:

Pizza dough (use whatever recipe you want, this is what we use)
1/2 pound asparagus
2 tsp olive oil
1 T butter
2 large leeks, sliced
1-1/4 tsp salt, divided
1/2 tsp black pepper, divided
1 pound ground turkey
1/4 tsp red pepper flakes
1/8 tsp fennel seeds
8 oz mozzarella cheese, shredded

Prepare the asparagus: Lay each spear on the counter and hold by the tough end. With a vegetable peeler, shave long ribbons by sliding the peeler from the base to the top of the stalk. Repeat with remaining stalks. Discard tough stem ends. In a small bowl, toss the shavings with 2 tsp olive oil and 1/2 tsp salt. Set aside.

In a large skillet, heat 1 T butter. Add leeks, 1/4 tsp salt, and 1/4 tsp pepper. Cook leeks until softened, about 8 minutes, then transfer to a plate. Cook ground turkey, remaining 1/2 tsp salt, and 1/4 tsp pepper, red pepper flakes, and fennel. Saute until the meat is fully cooked.

Spread pizza dough in large cookie sheet. Brush dough liberally with olive oil, then top with the leeks, turkey, and cheese. Pile the asparagus on top. (It may seem like a lot of asparagus, but it will cook down as it bakes.) Bake at 425 degrees for 15 minutes.