• 6 baby artichokes
• 1/2 lemon
• Neapolitan-style pizza dough (see recipe)
• Extra virgin olive oil
• 6 ounces thinly sliced cow‚Äôs milk mozzarella
• 1 red bell pepper, roasted, peeled and julienned
• 1/2 cup finely–grated parmesan cheese

Bring 2 inches of water in a large pot to a boil. Trim the tops of the artichokes. Remove the outer leaves and trim the stem. Rub all cut surfaces with the lemon. Place the artichokes in the water. Squeeze the lemon half over the artichokes and drop the lemon into the water. Reduce heat to low, cover and cook until the artichokes are tender and a leaf can be easily pulled off; about 10 minutes. Drain and let cool. Remove the outer leaves. Cut the artichoke hearts into quarters and set to the side.

Preheat your CBO oven as instructed in the "User’s Manual."

Divide dough into 6 rounds. Form each round into a circle 1/4-inch thick leaving the edge slightly thicker. Each circle should be about 10 inches in diameter. Place the rounds on a flour-dusted pizza peel. Brush the surface of the dough with olive oil. Divide the mozzarella evenly among the dough rounds spreading evenly to cover the surface and leaving a 1/2-inch rim. Spread the artichokes and roasted peppers over the surface of the dough. Garnish with parmesan cheese. Slide each assembled pizza into the oven and bake for 2 to 3 minutes or until the edges are golden brown. Remove from oven and serve at once. Makes 6, ten-inch pizzas.