Tuesday, April 19, 2011

spring vegetable pizza... 30 minutes

the goods:

1 jar (12 ounces) marinates artichoke hearts, drained well, reserving marinade
1 bunch asparagus, trimmed, cut into 1-inch pieces
1 pinch cherry or grape tomatoes, halved
sliced mushrooms, optional
1 pound pizza dough, thawed
7 ounces Gruyere cheese, grated

Preheat oven to 500 degrees. On a large piece of parchment paper. brush dough with artichoke marinade and roll out to a 14-inch oval. Transfer dough on parchment to a rimmed baking sheet and top with asparagus, artichoke hearts, tomatoes, and mushrooms, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper.

Bake pizza 10 minutes. Sprinkle pizza with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.

Let cool slightly before slicing.

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