Artichoke-And-Sun-Dried Tomato Pizza

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1 package dry yeast

1/2 cup warm water (105° to 115°)

1 1/2 cups all-purpose flour, divided

1/4 teaspoon salt

Vegetable cooking spray

3 tablespoons sun-dried tomato tidbits

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon coarsely ground pepper

1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped

1 garlic clove, minced

1 1/2 teaspoons cornmeal

3/4 cup drained, coarsely chopped canned artichoke hearts

1 cup (4 ounces) shredded Italian provolone cheese

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