Rosemary Whole Wheat Dough (1/2 recipe, instead of all the herbs in this recipe just use 1 1/2 tsp rosemary)
1 large tomato, thinly sliced and pulp removed
1/2 C shredded mozzarella
1 C shredded fontina
6 artichoke hearts, quartered (~1 14oz can)
Sprinkle a 13x9 baking sheet with cornmeal. Stretch dough to fit pan. Pre-bake for 7-8 minutes at 450 deg F, until bottom is very lightly browned.
Lay tomatoes onto crust. Sprinkle cheese over pizza. Top with artichokes and anchovies.
Bake at 450 deg F for 10-12 minutes.
He LOVES pizza!