Spring Vegetable Pizzas

Name: Spring Vegetable Pizzas
Prep time: 15 min
Total time: 30 min
Ingredients: 1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole; 1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick; 1 pint cherry or grape tomatoes, halved; 1 pound pizza dough, thawed if frozen and divided in half; Coarse salt and ground pepper; 7 ounces Gruyere cheese, grated (3 cups)

3.1

(77)

2 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

30 mins

Servings:

4

Welcome spring with open arms with this recipe for a veggie pizza that celebrates the bounty of artichokes and asparagus that come with the warmer months.

Ingredients

1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole
1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
1 pint cherry or grape tomatoes, halved
1 pound pizza dough, thawed if frozen and divided in half
Coarse salt and ground pepper
7 ounces Gruyere cheese, grated (3 cups)

Directions

Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium bowl, combine artichoke hearts, asparagus, and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke-heart marinade and roll out to a 14-inch-long oval. Transfer dough on parchment to a rimmed baking sheet and top with half the vegetables, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizzas 10 minutes, rotating sheets halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.