Heat your grill to medium high.

Roll pizza dough out into a 10" circle. Set aside

In a small bowl combine shaved asparagus and spring onions. Drizzle with olive oil, salt pepper. Toss. Set aside

In a small bowl gently whip ricotta with salt and pepper. Set aside.

Once grill has reached 400 degrees, wipe grates down with olive oil using a clean rag or paper towels.

Place pizza dough directly on hot grates. Wait 2-3 minutes before rotating the dough. After another minute, flip the dough over. (so grill marks are now on top).

Spread whipped ricotta on dough. Add asparagus and onions. Add egg to the center of the dough. Turn the grill down to medium low, cover and wait 5 minutes.

Keep an eye on your dough. If it starts to get too dark before your egg is cooked through, move the pizza to one side of the grill and turn the heat off entirely on that side, while still leaving the other burners on (finish cooking using indirect heat).

Remove the pizza from the grill onto a cutting board. Allow a few minutes to cool.

Slice and enjoy!