1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
2 tablespoons thinly sliced fresh mint
Preheat oven to 425�F. Cut artichokes into 1/2-inch pieces.
Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet;
press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade.
Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices.
Drizzle with remaining 1 tablespoon marinade.
Bake pizza until crust is crisp and golden, about 15 minutes.
Transfer to platter. Sprinkle with mint.
Cut pizza into 4 squares and serve.
Makes 2 servings; can be doubled.