Continuing along this week's theme of Things Jenny Cooked from Cookbooks While on Assignment, I'd like to present to you one last mind-blowing recipe: Joe Beddia's Asparagus Pizza with Lemon and Spring Cream from his new book Pizza Camp. I don't think it should come as a surprise to you that we eat a lot of pizza in our house. Seven years ago, when I was just starting this blog, Jim Lahey was the one to convince me that making it from scratch -- dough and all -- could be almost as fast and almost always more rewarding than dialing delivery. Pizza was both a family-friendly vehicle to showcase farmer's market finds as well as an end-of-the-week depository for whatever was left in the fridge. As long as you have some dough defrosted, it's the easiest thing in the world to roll out, top with