Step 1

Let pizza dough sit out at room temperature for at least 30 minutes before using.

Step 2

With pizza stone inside oven, preheat to 475 degrees F. Place parchment paper on pizza peel or back of a baking sheet.

Step 3

In a large pan, heat olive oil over medium-low. Add asparagus, mushrooms and peas, and sauté, stirring occasionally, until mushrooms are browned and asparagus is slightly tender, about 5-7 minutes. Season vegetables with salt and pepper. Add garlic and cook until fragrant, about 1 minute.

Step 4

Roll dough out on floured surface until it is 1/4 inch thick. Place dough on parchment-lined pizza peel or back of a baking sheet.

Step 5

Spread pesto all over dough, leaving 1/2-inch around perimeter.

Step 6

Sprinkle cheese evenly over pesto. Top with vegetable mixture and artichoke hearts.

Step 7

Using a pizza peel (or baking sheet), slide your pizza onto the pizza stone. Bake for 7 minutes, remove parchment paper, and rotate pizza. Bake until cheese is bubbling and crust is golden-brow, about another 3 minutes.

Step 8

Let pizza cool slightly before serving. Top with red pepper flakes and/or grated parmesan as desired!