Spring Vegetable Pizzas

This pizza can be a great place to use up some leftover chicken. It’s also great with thinly sliced prosciutto used right when the pizza comes out of the oven.

Spring Vegetable Pizzas (Source)


1 jar (12 oz) marinated artichoke hearts, drained well, reserve the marinade. Quarter the hearts if they are whole

1 large bunch asparagus (1 pound), trimmed and cut into 2 inch pieces. Halve lengthwise if thick.

1 pint cherry or grape tomatoes halved

1 pound pizza dough, thawed if frozen and divided in half

Coarse salt

Ground pepper

7 oz Gruyere cheese, grated (3 cups)

Parchment paper


  1. Heat oven to 500 degrees. Place racks in upper and lower thirds of the oven.
  2. Combine artichoke hearts, asparagus and tomatoes in a medium bowl.
  3. On large piece of parchment paper, brush 1 dough half with artichoke heart marinade and roll into 14 inch oval.
  4. Transfer dough onto rimmed baking sheet. Top with half the vegetables, leaving 1 inch border.
  5. Brush border with marinade. Season pizza with salt and pepper.
  6. Bake pizzas 10 minutes rotating sheets halfway through, sprinkle with cheese and bake until crust is deep golden and cheese is melted, an additional 3-5 minutes.
Posted on May 5, 2014 at 10:00 AM