Lightly oil a bowl with spray oil. Turn the dough out on a lightly floured work surface. Knead for 10 minutes until smooth and elastic. Put in the prepared bowl, cover and leave to rise in a warm place for 1 hour until doubled in size.
Put a heavy-based baking sheet on the middle shelf of a preheated oven, 230°C (450°F), Gas Mark 8, and heat for 5 minutes. Meanwhile, mix the passata, pesto and salt together in a bowl.
Knock the air out of the dough. Divide in half. Roll one half out to a 25 cm (10 inch) round. Transfer to the heated baking sheet. Spread half the passata mixture over the pizza base. Top with half the taleggio slices and asparagus and drizzle with half the oil. Bake for 10–15 minutes until the base is crisp and golden. Season with pepper and serve immediately. Repeat to make the second pizza.