Mushroom Asparagus Pizza with Parsley Pesto

Ingredients

• 2 cups fresh parsley leaves, washed with most of the stems removed
• 1/4 cup grated parmesan
• 1 large clove garlic, peeled
• 1/4 cup olive oil for pesto, plus 2-3 Tbs for rest of recipe
• 1 teaspoon kosher salt
• 2 cups coarsely chopped crimini mushrooms
• 1 cup coarsely chopped shitake mushrooms
• 3/4 cup black trumpet mushrooms torn into pieces
• 6-8 thin asparagus stalks, lightly blanched and cut into bite-sized pieces
• 2 cups grated fontina cheese
• 1 pound of your favorite pizza dough (I'm lazy, I buy it from a lovely Italian lady at the farmer's market, or if I'm really lazy from Trader Joe's)
• 1 handful of cornmeal
• flour for rolling out dough
• course salt and freshly ground black pepper
• Optional: sprinkle of truffle oil or truffle salt

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