• Remove prepared pizza dough from the refrigerator and place on counter for 30 minutes before using and place pizza stone in cold oven with oven rack in bottom position. Turn heat to 450 degrees and allow stone to heat for at least a half hour before placing dough on stone.

Prep all ingredients.

• Add 2 T olive oil to large frying pan on med heat.
• Add shallot and bell pepper. Saute for 5 minutes, stirring occasionally.
• Turn heat to med/high and add asparagus spears artichoke hearts (if packed in water, place between two paper towels and press out excess water)
• Saute for 3 more minutes, then add corn. Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper. Turn off heat.

Pizza prep:

• Remember the dough recipe above makes two 9" pizzas so use half the ingredients on each pizza.
• Roll out pizza dough on floured surface, the shape doesn't need to be perfect.
• Spread a thin layer of corn meal on paddle. Place dough on pizza paddle.
• Spread a thin layer of tomato sauce on dough. Sprinkle with a layer of Parmesan cheese then a layer of mozzarella cheese, add grilled veggies, bake on preheated pizza stone for 9 minutes.
• To transfer dough onto stone: Place tip of paddle toward the back of the pizza stone. Then use sort of a jerky back and forth motion to slide the pizza off paddle and onto the stone. This can take a little finesse, but you'll get it.
• Use pizza paddle to remove, allow to rest for one minute, slice and serve.