Ingredients

• 1 package active dry yeast
  
• 1 1/4 cups warm water (105 degrees F. to 115 degrees F.)
  
• 2 -2 1/4 cups all-purpose flour
  
• 1 1/2 cups semolina flour
  
• 3 tablespoons olive oil
  
• 2 teaspoons salt
  
• 2 teaspoons sugar
  
• 10 ounces morel mushrooms, cleaned and sliced 1/2-inch thick
  
• 1 tablespoon butter
  
• 1/2 cup sliced shallots (about 4)
  
• 1/4 cup dry white wine
  
• 2 teaspoons snipped fresh thyme
  
• 8 ounces thin asparagus, cleaned, trimmed and cut into 2-inch pieces
  
• 8 ounces Gruyere cheese, shredded (2 cups)
  
• Cornmeal
  
• Olive oil
  
• Cracked black pepper