In a large bowl, mix the flour, instant yeast, and salt.

Gradually add the warm water and olive oil, stirring until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

While the dough is rising, prepare the pistachio pesto by combining pistachios, basil, garlic, Parmesan cheese, lemon juice, and a pinch of salt and pepper in a food processor. Pulse until finely chopped, then drizzle in ¼ cup of olive oil while blending until smooth.

Preheat the oven to 475°F.

Roll out the risen dough on a floured surface to your desired thickness and transfer it to a baking sheet or pizza stone.

Spread the pistachio pesto evenly over the dough.

Toss the asparagus pieces with 1 tablespoon of olive oil, salt, and pepper, then arrange them on top of the pesto.

Dollop spoonfuls of ricotta cheese over the pizza and sprinkle with mozzarella cheese.

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Remove from the oven and let it cool for a few minutes before slicing.