Recipe: Spring Vegetable White Pizza

Spring Vegetable Pizza, Courtesy:
Spring Vegetable Pizza, Courtesy:

This white pizza is extra flavorful because of the artichoke-heart marinade brushed on to the dough as a flavor agent. What a great way to make use of all the ingredients! Use your favorite vegetables to make this your own.

1 jar (12 ounces) marinated, quartered artichoke hearts, drained well, reserving marinade
1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, 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)


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

Food Mingle Blog Alternatives and Substitutions:

  • Go easy on the salt, as the marinade and the cheese are salty.
  • I added sliced mushrooms and onions. You might also want to use sliced bell peppers, zucchini or eggplant – whatever vegetables you love!
  • I used asparagus tips on my pizza, as shown below


Yield: 4 servings




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