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1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
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1 tablespoon yellow corn meal
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1 10-ounce tube refrigerated pizza crust dough
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6 ounces plum tomatoes, thinly sliced into rounds
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1 cup crumbled herb-seasoned feta cheese, (about 4 ounces)
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1/2 medium-size sweet onion, (such as Vidalia or Maui), thinly sliced
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2 tablespoons thinly sliced fresh mint
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