2teaspoontruffle oilapprox (OK to omit if you don't have but it does finish it nicely)
Ahead of time
To make the pizza dough, put the flours, yeast, salt and sugar in a large bowl and mix together. Make a slight well in the middle and add the oil, yogurt and water and carefully mix together into a dough. It will be slightly wet and sticky. Tip the dough out onto a floured surface and knead for about 5 minutes, stretching the dough away from you with the back of your hand, folding the stretched part over on top of the rest of the dough, turning 90 degrees then repeating. Add a little more flour as you go, if needed. After around 5min it should stop feeling sticky. Clean out the mixing bowl, lightly oil it then form the dough into a ball and put it in the bowl. Cover with cling film/plastic wrap and leave it to rest somewhere warm for about an hour, possibly more, until it doubles in size.
As ready to cook
When ready to make the pizzas, preheat oven to 425F/220C. Put baking sheets in the oven to allow them to pre-heat.
Knock back the pizza dough (prod with your fingers after turning it out of the bowl) and divide into 2 (alternatively, you can make one large pizza or more smaller). Keep the piece(s) you are not working with to one side, covered, while you work on the one pizza.
Roll out the pizza dough into a circle or rectangle, as you prefer, and as suits your baking sheet/tray. Roll it about as thin as you can and transfer to a piece of parchment paper. Repeat with the remaining dough.
Mix together the ricotta and pesto and spread across the pizza bases.
Thinly slice or shave the zucchini, shave the asparagus and spread both over the base. Top with the grated parmesan and bake for approximately 15 minutes until the base is crisp and the vegetables looked gently cooked but not overly brown.
Top with the arugula, shaved parmesan and a drizzle of truffle oil then serve.
Note, you can swap out a ready made base if you like. You can also add to the vegetable toppings eg with broccoli, peas.