1 Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6. Line a cookie sheet with waxed paper.
2 To make the dough, knead together the cream cheese with 1 tsp salt, olive oil and the egg using an electric hand mixer with dough hooks. Add the flour and baking powder until the mixture forms a smooth dough. Cover and allow to rest for 30 minutes.
3 Blanch the asparagus for approx. 3 minutes in boiling salted water. Drain and refresh in cold water. Cut into pieces approx. 1/2 cm thick, leave the tips whole.
4 Roll out the dough on a floured surface to the size of a pizza. Place it on the prepared cookie sheet and form a small crust.
5 Par-bake in the heated oven for 5 minutes.
6 Arrange the courgette and asparagus on the pizza base, season with salt and pepper. Place the mozzarella slices and the asparagus tips on top, drizzle over the yogurt.
7 Sprinkle with basil and bake in the hot oven for 20 minutes until golden brown.
8 Serve garnished with basil leaves.