Spring Skillet Pizza Pie

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet is heating, roll out the pizza dough on a floured surface—you’ll want it a tad smaller than the width of your skillet. If you have a pizza peel, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.

Brush the olive oil over the dough and sprinkle the garlic and half of the thyme leaves over it. Quickly top with the red onions, bell peppers, mozzarella cheese, asparagus, tomatoes and artichoke. Once the skillet has heated for the appropriate length of time, quickly and carefully slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 45-60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, carefully remove the skillet from the oven and place it on a rack for 2-3 minutes. Sprinkle the top with Parmesan cheese, remaining thyme leaves, sea salt, lemon zest, black pepper, and chili flakes. Drizzle the balsamic reduction over it and top with the arugula leaves. Transfer the pizza to a cutting board, slice up and enjoy!

To make the balsamic reduction, combine balsamic vinegar, sugar and red chili flakes in a small saucepan. On medium-high heat, bring to a boil, stirring often. Reduce the heat to low. Continue stirring and cooking until the liquids have reduced by half and take on a thick, syrup consistency, about 10 minutes. Be sure to watch the reduction closely as it can burn quickly. Transfer to a container and allow to cool completely.