Roast 4 unpeeled garlic cloves in a little olive oil for 20 minutes or until soft. When cool enough to handle, squeeze garlic from skins and combine with 300g ricotta, finely grated peel of a lemon, 1 teaspoon fennel seeds, a good grind of pepper, and enough olive oil to give the mixture a dolloping consistency. Drop teaspoonfuls of the cheese mixture over a raw pizza base and bake for 15 minutes at 220ºC, or until the peaks the ricotta dollops are turning brown. Halve a bunch of thin asparagus spears, toss with a little olive oil and arrange over the pizza. Drape 6 or 8 thin slices of chilli pancetta over the asparagus and return to the oven for another 10 to 15 minutes, or until the base is browned and the pancetta is crisp.