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1
Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler.
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2
Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes.
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3
It may begin to smoke but you need the skillet to be screaming hot.
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4
While the skillet is heating, roll out the pizza dough on a floured surfaceyoull want it a tad smaller than the width of your skillet.
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5
If you have a pizza peel, sprinkle it with cornmeal and transfer the pizza dough onto it.
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6
If not, you can also use a wooden cutting board.
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7
Brush the olive oil over the dough and sprinkle the garlic and half of the thyme leaves over it.
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8
Quickly top with the red onions, bell peppers, mozzarella cheese, asparagus, tomatoes and artichoke.
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9
Once the skillet has heated for the appropriate length of time, quickly and carefully slide the pizza into the skillet.
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10
Replace the skillet so it sits directly underneath the broiler.
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11
Close the oven door and allow the pizza to cook for about 45-60 seconds.
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12
Open the oven door and rotate the skillet 180 degrees.
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13
Close the door and allow another 60-90 seconds underneath the broiler.
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14
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.
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15
Sprinkle the top with Parmesan cheese, remaining thyme leaves, sea salt, lemon zest, black pepper, and chili flakes.
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16
Drizzle the balsamic reduction over it and top with the arugula leaves.
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17
Transfer the pizza to a cutting board, slice up and enjoy!
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18
To make the balsamic reduction, combine balsamic vinegar, sugar and red chili flakes in a small saucepan.
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19
On medium-high heat, bring to a boil, stirring often.
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20
Reduce the heat to low.
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21
Continue stirring and cooking until the liquids have reduced by half and take on a thick, syrup consistency, about 10 minutes.
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22
Be sure to watch the reduction closely as it can burn quickly.
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23
Transfer to a container and allow to cool completely.
