Spring Vegetable Pizza

1 jar (12 oz) marinated artichoke hearts, drained well, reserve marinade, hearts quarted if whole
1 large bunch asparagus, trimmed, cut into 2 inch pieces, and halved lengthwise if thick
1 pint if cherry or grape tomatoes
pizza dough
salt and pepper
7 oz. of Gruyere cheese, grated. * I used mozzerella cheese

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

Makes 2 Pizzas. When I make them again, I would add small strips of pancetta.