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www.target.com
www.wisteria.com
Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Prepare ahead.
In a grill pan pour a small amount of olive oil so that the surface is thinly covered and turn on stove to medium heat. Place trimmed asparagus in pan, and generally season with salt and pepper. Drizzle about 2 tbsp. of balsamic glaze on asparagus and allow asparagus to slightly char. When charred remove asparagus from pan and transfer to a towel to absorb excess olive oil. Finally cut asparagus halfway down the sprig, as you want to utilize, in particular, the asparagus tips.
Roll pizza dough out into a 14-16" circle on a lightly floured surface. Transfer dough to a 12-14" pizza pan and roll edges to create the crusty ends. Next spread a thin coating of your pizza sauce (approx 2/3 c. of sauce) over the dough. Sprinkle fresh mozzarella and distribute ricotta on top in silver dollar sized balls. Evenly distribute remaining vegetables (asparagus, sundried tomatoes,& artichoke hearts) along with prociutto. Sprinkle chopped basil and drizzle remaining basamic glaze atop the pizza.
Place pizza into a preheated 450 degree oven and allow to bake for about 20 minutes, or as long as indicated by pizza dough packaging until edges are golden and crisping. Once you remove pizza from oven finish with fresh arugula and serve immediately. This recipe also is great when portioned out into individual mini pizzas. ENJOY!!!!