Artichoke & Fontina Pizzas

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16 ounces frozen artichoke hearts, thawed and drained

1 cup plus 1 tablespoon olive oil

2 teaspoons fresh lemon juice

2 garlic cloves, smashed

2 thyme sprigs

2 rosemary sprigs

1 bay leaf

1 small dried red pepper


Cornmeal, for dusting

Two 8-ounce balls of store-bought pizza dough

2 1/2 cups coarsely grated imported Fontina cheese

Freshly ground pepper

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