Artichoke-And-Sun-Dried Tomato Pizza

• 1 package dry yeast
• 1/2 cup warm water (105u0b0 to 115u0b0)
• 1 1/2 cups all-purpose flour, divided
• 1/4 teaspoon salt
• Vegetable cooking spray
• 3 tablespoons sun-dried tomato tidbits
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
• 1 garlic clove, minced
• 1 1/2 teaspoons cornmeal
• 3/4 cup drained, coarsely chopped canned artichoke hearts
• 1 cup (4 ounces) shredded Italian provolone cheese

1. Dissolve the yeast in warm water in a large bowl, and let stand for 5 minutes. Stir in 1 1/4 cups flour and salt to form a soft dough.
2. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
3. Combine tomato tidbits and next 6 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups, stirring occasionally. Remove from heat; let cool.
4. Punch dough down, and roll into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place 30 minutes.
5. Spread tomato mixture evenly over prepared crust, and top with artichoke hearts and cheese.
6. Bake at 500u0b0 for 12 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes.

yeast, warm water, flour, salt, vegetable cooking spray, tidbits, oregano, dried basil, salt, ground pepper, salt, garlic, cornmeal, italian provolone cheese

Taken from www.myrecipes.com/recipe/artichoke-and-sun-dried-tomato-pizza (may not work)