12      ounces        Roma tomatoes -- seeded and chopped
     1/2  teaspoon      salt -- divided
   4      ounces        ricotta cheese
   2      ounces        Asiago cheese -- coarsely grated
                        divided use
   2      tablespoons   chopped fresh basil
                        or half that amount dried
     1/4  teaspoon      freshly ground black pepper
   1      pound         pizza dough -- thawed if frozen
   2      teaspoons     basil-flavored olive oil
                        or unflavored olive oil -- divided
   5      ounces        mozzarella cheese -- cut in small cubes
   6      ounces        marinated artichoke hearts -- drained
In a stainless-steel strainer, combine the chopped tomatoes and 1/4
teaspoon salt.  Set aside 30 minutes to drain excess liquid.  Preheat oven
to 425 degrees Fahrenheit.
In a small bowl, stir together the ricotta cheese, 1/4 cup Asiago, basil,
remaining 1/4 teaspoon salt and pepper.
Roll out or stretch pizza dough to fit a 12-inch round pizza pan.  Drizzle
1 teaspoon basil oil over the dough and spread evenly with the ricotta
mixture.  Scatter 1/2 the tomatoes and 1/2 the mozzarella over the ricotta.  
Arrange the artichoke hearts on the pizza and scatter with the remaining
tomatoes and mozzarella.  Drizzle with the remaining teaspoon basil olive oil.
Bake pizza 15 minutes.  Sprinkle with remaining 1/4 cup Asiago and return
to oven for 5-10 minutes until crust is golden brown and cheeses are
melted.  [approx per slice: 260 cals, 11g fat]  
Recipe From cheesebytes@ilovecheese.com on Mon, 24 Aug 1998. Makes 1 pizza
(8 slices) Prep time: 30 minutes Cook time: 20-25 minutes.
http://www.ilovecheese.com