First, make the pizza dough. In a mixing bowl, combine the warm water and yeast. Stir in the salt and flour and mix on medium high speed on your KitchenAid for 5 minutes. While the mixer is going, drizzle in the olive oil. When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour. After the dough has doubled in size, cut in half. Place half in a gallon ziploc bag in your freezer to save for later. Take the other half and roll out to a pizza. You're now ready to add your toppings and bake.
Preheat oven to 450. Using a vegetable peeler, shave thin strips of the parsnip and asparagus. Place strips in a large bowl and toss with 2 tbsp olive oil and a pinch of sea salt. Make sure you toss it well so each strip is coated with oil.
In a small bowl, mix together the ricotta cheese, mozzarella cheese, minced garlic, pinch of salt and pepper. Spread this all over your rolled out pizza dough.
Top the ricotta mixture with the veggie strips. Bake on the middle rack for about 18 minutes. CHECK IT. It's natural for the asparagus and parsnip to become a bit burnished but you don't want them to actually burn - that's why coating with olive oil is important. When it's done, the veggies should be golden and a bit dark on the edges and the pizza crust should be golden as well.
Let pizza cool before using a scissors to divide into slices!
Hot pepper flakes are optional but very good here. :)