•2 tbsp. olive oil
•1 can diced tomatoes
•1 jar marinated artichoke hearts, drained
•1 tsp. chopped garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•1-1/2 cups shredded asiago cheese
•4 oz. fresh asparagus, cut into 1-inch pieces
1.At least one hour before making pizzas, prepare the tomato sauce. Measure the olive oil into a 9×13 baking dish. Pour in the diced tomatoes and juice. Add to the tomatoes, along with the chopped garlic.
2.Place in the oven and bake at 400 degrees for 45 minutes, stirring until most of the liquid has evaporated and the sauce is thick. Let cool.
3.Preheat the oven to 425 degrees. Grease two large baking sheets. Sprinkle lightly with cornmeal.
4.Divide the pizza dough into 4 pieces. Roll out each ball of dough to approximately a 6-inch circle, then shape into a heart-shaped crust by pinching one side and indenting the other. Place on the prepared baking sheets, leaving plenty of room between for expansion while cooking.
5.Spoon tomato sauce mixture over surface to within 1/2 inch of the edge of the dough, making sure you distribute the pieces of artichoke hearts evenly among the pizzas. Sprinkle with cheese and top with the asparagus pieces.
6. Bake pizzas for 15 to 20 minutes or until the crust is lightly browned on the bottom and the toppings are melted.