Amount
Ingredient
Preparation



1
Recipe
pizza crust dough

for traditional pizza, shaped and ready for topping





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  Topping



2
tablespoons
pizza sauce

tomato topping



2
ounces
fortina cheese

shredded



5
ounces
artichoke hearts

marinated



8
Sun-dried
sundried tomatoes

in oil



Salt
and
pepper





Parsley
leaves;
parsley

leaves, for garnish





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Tomato  Topping



1
pound
tomatoes

peeled, or 16 ounce can



2
tablespoons
olive oil





1

onion

finely chopped



1
cloves
garlic

peeled and minced



1
tablespoon
tomato paste





1/2
teaspoon
sugar





1
tablespoon
basil

fresh, chopped



Salt
and
pepper

 Make tomato Topping.

Chop tomatoes, if using fresh. Heat oil in a medium saucepan.

Add onion and garlic; cook until soft. Stir in tomatoes, tomato paste, sugar and basil.

Season to taste with salt and pepper.

Cover pan and simmer 3 minutes until thick.

Preheat oven to 425~.

Cover the dough with tomato Topping. Sprinkle with cheese.

Drain artichokes, reserving oil.

Drain tomatoes.  Slice artichokes and arrange over the cheese.

Chop tomatoes roughly and sprinkle over the artichokes.

Season to taste with salt and pepper. Sprinkle with 1 to 2 tablespoons of the reserved oil.

Bake 2 minutes until dough is golden.

Garnish with parsley.