Spring Primavera Vegetable and Shrimp Pizza

You will want to make several of these pizzas, so buy some extra pizza dough and keep it portioned in your freezer. These are great for lunch, supper and brunch. Cut them into small slices for a cocktail party. Anyway you serve them you will completely satisfy your guests. Make sure you use a pizza stone, it crisps the crust up perfectly.

1/2 c. All Purpose Flour (for dusting)
2-8 oz. Pizza Dough Balls (can be store bought or homemade)
1 jar - Nonna's Gourmet Foods Spicy Marinara Sauce
1/4 c. Parmesan Cheese
Extra Virgin Olive Oil ( for drizzling)
1 bunch Asparagus (cut 1" off of bottom)
3 Artichoke Hearts (cut into 1/4's)
1 Leek (white part only, trimmed, sliced and washed thoroughly)
12 Shrimp (16-20 size, cut in 1/2 lengthwise)
1/3 c.Feta Cheese
Fresh Oregano (for garnish)
Kosher Salt / Cracked Black Pepper
1 Lemon
2 c. Baby Arugula for garnish

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1. Take pizza dough out and let rest to room temperature. Preheat oven with pizza stone in it to 500 degrees.
2. Assemble all other ingredients and have them ready to go.
3. Start by dusting your cutting board with flour and placing the disk of dough on it.
Dust top of dough and roll out evenly into a 12" disk.
4. Place dough disk on pizza screen, being very careful not to tear the dough.
5. Ladle 2-4 oz. of Nonna's Gourmet Foods Spicy Marinara Sauce onto the pizza working it in a circular motion from the center to 3/4 of an inch from the outer edge.
Drizzle each pizza with the olive oil and sprinkle with parmesan cheese.
6. Place 6 asparagus, 6 artichoke 1/4's and 12 shrimp 1/2's in a spiral fashion around the pizza. Scatter the leeks around evenly, along with the feta cheese.
7. Lightly season with kosher salt / cracked black pepper and bake in the oven for approximately 7-10 minutes. At this point you should be able to slide the pizza off of the screen and on to the pizza stone. This is for crisping up the crust and finishing the pizza.
8. When crust is golden brown, pull out on to pizza pan. Sprinkle with oregano. Let cool briefly.
This will allow the cheese to set. Cut pizza into 6 or 8 slices.
9. In a medium size bowl, toss the baby arugula with a little lemon juice and extra virgin olive oil.
Lightly season with kosher salt / cracked black pepper. Place a nice handful in the center of each pizza. Enjoy!!!

Serves 4 as an entree or 8 as an appetizer