Preheat oven to at least 500˚F. Use convection oven if possible.
Pizza Dough:
Put flours, yeast, salt, garlic and crushed pepper in bowl of food processor. Pulse until chopped and blended. With machine running, slowly add oil and water (about 30 seconds) and mix until ball forms. Remove dough from machine, knead in extra flour if necessary and put in bowl sprayed with olive oil. Cover bowl with plastic and set in warm area for at least 1 1/2 hours until doubled in size. Remove dough from bowl. Knead in extra flour if necessary. Divide into two balls. Press dough into 2 oiled (olive oil spray), nonstick 9 x 13 baking pans, letting rest if too elastic.
Sauce:
Heat oil in large sauce pan on medium heat. Add chopped onions, garlic, herbs and red pepper. Cook while covered until soft. Add tomatoes and wine. Turn heat to low and simmer for one hour uncovered. Smooth out sauce with immersion blender. Adjust flavor with salt and pepper. Cool sauce.
Pizza Topping:
Microwave or steam asparagus until barely tender. Spread 1/2C (or amount to your liking) evenly over each pizza. Arrange generous layers of asparagus, peppers and onions over sauce. Sprinkle shredded cheddar (1/2C per pizza) over pizzas. Sprinkle Parmigiano Reggiano over top. Bake for 12-15 minutes until cheeses are golden brown and bottom of crust appears toasted.
Slice and serve with a glass of Cavit Riesling!
