Instructions: 1. In large bowl, stir flour, salt, and yeast.

2. Stir in 3/4 cup very warm water (120 to 1300F.) until blended and dough comes away from side of bowl. Knead dough 5 minutes.

3. Sprinkle large cookie sheet with cornmeal.

4. Shape dough into 2 balls; place in diagonally opposite corners of cookie sheet, each about 3 inches from edges of sheet.

5. Cover and let rest 15 minutes. Preheat broiler.

6. Cut eggplant lengthwise in half. Cut each half crosswise into 1/2 inch-thick slices.

7. Drain artichokes, reserving marinade. Cut each artichoke in half.

8. In a jelly roll pan toss eggplant slices with 2 tablespoons artchoke marinade.

9. Arrange eggplant in single layer and broil until tender and brown, turning slices once, 7 to 10 minutes. Remove.

10. Turn oven control to 4250F.

11. In large bowl, toss eggplant, artichokes, tomatoes, and half of basil with remaining marinade.

12. Pat and stretch I ball of dough into a 10-inch round. Arrange half of eggplant mixture and half of cheese on crust leaving 1-inch border.

13. Bring edge of dough up; pinch to make a rim. Repeat to make a second pizza.

14. Cover pizza and let rise 15 minutes. Bake pizzas on bottom rack in oven 25 to 30 minutes until topping is hot and crust is browned and crisp.

15. Sprinkle with cracked pepper and remaining basil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.