Mix the flour with the dry yeast, 1 teaspoon salt and 1 teaspoon sugar. Add 3 tablespoons of olive oil and about 180 ml (approximately 3/4 cup) of warm water and mix the ingredients with the dough hook of the electric hand mixer until smooth. Cover and let rise about 40 minutes in a warm place.
Peel the bottom third of the asparagus and trim the ends. Cut the asparagus in half diagonally and cook about 5 minutes in boiling salted water, then drain, rinse and drain.
Mix the tomato paste, ketchup, 1 tablespoon olive oil, balsamic vinegar, thyme and crushed garlic, and season with salt and pepper.
by crushed garlic, salt and pepper.
Rinse the tomatoes, pat dry, cut in half, remove the cores, cut into quarters and then crosswise into slices. Cut the blanched asparagus into small pieces.
Divide the dough into 4 portions and roll out into rounds on a floured surface. Place two rounds each on parchment paper-lined baking sheets and spread with the tomato sauce. Divide the olive tapeneade evenly on top, sprinkle the asparagus and the tomato pieces and top with cheese.
Bake on the second shelf from the bottom in an oven preheated to 250°C (approximately 475°F) 10-12 minutes. Remove from the oven and serve.