1lbartichokes, leaves removed, sliced in half horizontally
1/2cupparmesan, freshly grated
1-2tspcornmeal, coarsely ground
1fresh pizza dough ball
1tspsea salt and pepper, to taste
Preheat oven to 500° or higher and make sure there is a middle rack. Use a pizza stone if you have one.
Heat heavy skillet over medium, add olive oil. When that shimmers, add onion and thyme; cook until soft and fragrant. Scrape mixture onto a plate and reheat skillet.
Add sliced artichoke hearts to the skillet, first swabbing them in oil until they become tender. Add salt and pepper to taste.
Dust counter top or large cutting board surface with cornmeal and use rolling pin to flatten dough ball into pizza crust round.
When temperature of oven hits 500° or higher, remove saucer or pizza stone from oven and place it on stove top. Working quickly, scatter a scant coating of cornmeal onto the baking surface.
Place dough or par baked pizza round atop cornmeal; scrape onion mixture and artichokes on top and arrange them nicely, leaving a 1-inch border free around the pizza's edge. Add freshly grated Parmesan.
Cook in oven for 10-15 minutes until top of pizza is golden brown.