Artichoke & Fontina Pizzas

Directions

1. 1
   In a medium bowl, combine the artichoke hearts with 1 cup of the olive oil, the lemon juice, garlic, thyme, rosemary, bay leaf and chile pepper.
2. 2
   Season with salt.
3. 3
   Cover and refrigerate the artichokes overnight or for up to 3 days.
4. 4
   Preheat the oven to 425.
5. 5
   Dust a work surface with cornmeal and roll out each piece of pizza dough to a 10-inch round.
6. 6
   Transfer to baking sheets.
7. 7
   Drizzle the rounds with the remaining 1 tablespoon of olive oil.
8. 8
   Bake for about 8 minutes, until the dough looks dry and bubbles appear on the surface.
9. 9
   Remove from the oven.
10. 10
    Chop the artichokes into bite-size pieces; drain them on paper towels.
11. 11
    Sprinkle the Fontina over the pizzas; distribute the artichokes over the cheese.
12. 12
    Season with salt and pepper; return the pizzas to the oven.
13. 13
    Bake for about 10 minutes, until the edges are browned.
14. 14
    Serve hot.