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. Season with salt. Cover and refrigerate the artichokes overnight or for up to 3 days.
Preheat the oven to 425°. Dust a work surface with cornmeal and roll out each piece of pizza dough to a 10-inch round. Transfer to baking sheets. Drizzle the rounds with the remaining 1 tablespoon of olive oil. Bake for about 8 minutes, until the dough looks dry and bubbles appear on the surface. Remove from the oven.
Chop the artichokes into bite-size pieces; drain them on paper towels. Sprinkle the Fontina over the pizzas; distribute the artichokes over the cheese. Season with salt and pepper; return the pizzas to the oven. Bake for about 10 minutes, until the edges are browned. Serve hot.
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