Sift flour into a bowl, add salt and yeast. Gradually add warm water and combine the ingredients with a spoon. Add olive oil and start mixing by hand. Work the dough vigorously on a pastry board for sbout 8-10 minutes. Place the dough in an olived bowl and cover with cloth. Set aside in a warm place for about an hour.
Cheesy Bechamel sauce:
In a skillet melt butter over low heat. Add flour and stir the roux for 1-2 minutes. Add milk. Stirring continuously, add nutmeg and pepper. When the sauce thickens, remove from heat, add cheese and keep stirring until it melts.
Work the dough again for a couple of minutes. Roll out the dough and place on an oild baking sheet. Cover with cloth and set aside in a warm place for 10 minutes. Spread Bechamel over the dough and top with asparagus (if necessary, cut off the bottom forth of asparagus and shave them). Cover with cheese flakes. Bake at 220C. After 8 minutes crack an egg on your pizza. Bake for another 2-4 minutes, until the egg is set to your liking. Sprinkle with freshly ground pepper.