Premake the pizza dough well in advance and make sure it is bubbly and ready to roll.
Divide the dough into at least 4 pizzas, or more if you are doing individual pizzas. Roll each piece into a tight ball, rest on floured baking paper and cover with a cloth to rise again.
Preheat a pizza stone to as high a temperature as your oven will go. I have a 275°C temp in my oven which is what I use. Allowing the pizza stone to preheat for up to an hour or longer is ideal.
Meanwhile make the cream cheese topping. Place garlic, lemon zest, parmesan and dill into the Thermomix bowl and mill 6 sec/speed 6.
Add cream cheese and juice, salt and pepper and blend 10 sec/speed 8. Scrape down sides of bowl and repeat until creamy. Set aside.
If you don't have any quickie onion pickles already, simply juice a lemon, slice an onion and stir together with salt and pepper and leave to marinate while you are prepping everything else.
Once the dough is looking good, press out each pizza by hand until you have a good centre to add your toppings.
Spread a good amount of the cream cheese onto the dough base.
Top with salmon and asparagus spears. Slide into the oven and bake for 8 minutes or until the dough is cooked and everything is puffy and browning.
Serve with more of the cream cheese mixture on top, a dill sprig and a freshly poached egg.