Friday, May 16, 2014

Spring Vegetable Pizza

Oooh, the artichoke, asparagus, tomatoes, and Gruyere makes a good combo!  I broke down and bought fresh tomatoes since I needed some for a pasta salad I'm making tomorrow for a potluck, but next time I think I'll try sun dried tomatoes in place of the fresh to stick with my in-season commitment.  The ingredients are a little pricey, but sometimes it's worth the splurge....

Source:  adapted from Everyday Food magazine, April 2011

1 jar (12 oz.) marinated artichoke hearts, drained well, quartered if whole (reserve marinade)
1 lb. asparagus, trimmed, cut into 2" pieces and halved lengthwise if thick
1 pt. cherry or grape tomatoes, halved
olive oil
1 lb. pizza dough, thawed if frozen and divided in half
Coarse salt and ground pepper
7 oz. Gruyere cheese, grated (3 c.)

Place baking stone in oven and preheat to 500 degrees.  
In medium bowl, combine artichoke hearts, asparagus, and tomatoes.  Drizzle with olive oil and toss.
Prepare two pizza crusts.  Brush with marinade.  Top with vegetables, leaving a 1" border.  Brush border with marinade and season pizza with salt and pepper.  Bake pizzas one at a time, approximately 5 minutes.  Remove from oven and sprinkle with cheese.  Bake an additional 3-5 minutes, or until crust is deep golden and cheese is melted.

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