Prepare your grill for indirect cooking by turning one burner to hot. Close the lid and let the grill heat to 550 degrees.

While the grill heats, use a vegetable peeler to shave the asparagus into long, thin strips. Set aside. In a small bowl, mix the ricotta, Tuscan seasoning, and crushed red pepper.

Divide the dough into eight equal pieces. Dusting with flour as needed to make the dough easier to work with, shape dough piece into a thin round, about 6 inches across. Brush with olive oil.

Grill over direct heat until the top of each crust is dry and puffy and the bottom is lightly charred, 2-3 minutes. Remove from grill and flip over. Spread the grilled side of each crust with seasoned ricotta and two slices of provolone. Top with shaved asparagus. Return to direct heat and grill for 2-3 minutes, then move to the other side of the grill and cook over indirect heat for 4-6 minutes, or until the cheese is melted.

Season to taste with additional crushed red pepper.