Kumquat's Spring Pizza With Asparagus and Artichoke Hearts

• 1 pizza crust (thin)
• 12 lb asparagus
• 1 (15 ounce) can artichoke hearts, drained and quartered
• 1 -2 tablespoon olive oil
• 1 small onion, sliced in half then sliced 1/4 inch
• 1 garlic clove, minced
• 1 -1 12 cup fresh mozzarella cheese, grated
• 1 -2 teaspoon thyme, dried (or 1-2 tablespoons fresh thyme, oregano or basil or mix)
• 1 tablespoon lemon juice (to taste)
• salt and pepper, to taste

1. Preheat the oven to 425 Fahrenheit.
2. Toss the asparagus and artichoke hearts together with 1 tablespoon olive oil or so, salt lightly and spread out on a cookie sheet topped with aluminum foil.
3. Roast for 10-15 minutes.
4. Meanwhile, saute the onions together with the garlic for about 5 minutes.
5. Set aside.
6. Lightly brush the edges of the pizza crust with olive oil.
7. When the asparagus and artichokes are roasted, reduce the oven heat to 400F When slightly cooled, cut the asparagus spears into pieces.
8. Put the pizza on the cookie sheet and top with fresh mozzarella cheese, then asparagus pieces.
9. Sprinkle with your herb of choice.
10. Arrange the artichoke hearts on top and sprinkle with fresh lemon juice.
11. Add salt and pepper, to taste.
12. Place cookie sheet in oven for about 10 minutes, or per directions on pizza crust.

crust, asparagus, hearts, olive oil, onion, garlic, mozzarella cheese, thyme, lemon juice, salt

Taken from www.food.com/recipe/kumquats-spring-pizza-with-asparagus-and-artichoke-hearts-419268 (may not work)