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1
Adjust oven rack to the middle position and preheat the oven to 425u00b0F. Line a rimmed baking sheet with parchment paper.
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2
In a large bowl, toss the tomatoes with a generous drizzle of olive oil. You want the tomatoes to be glistening with olive oil but not drenched. Sprinkle lightly with kosher salt and toss to coat.
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3
Spread the tomatoes on the prepared baking sheet. Roast until the tomatoes soft; the edges should be a dark golden brown with some black spots. (Roasting time will vary depending on tomatoes. Check them after 20 minutes.)
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4
Remove the tomatoes from the oven. Leave the oven on. Using a large spatula, scrape tomatoes into a small bowl.
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5
If you didn't brush the dough with olive oil before letting it rise, do so now.
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6
Bake the crusts for 15 to 18 minutes, until lightly golden brown. Remove from the oven and place on a wire rack. Leave the oven on.
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7
Top the crust with caramelized onions, tomatoes, artichoke hearts, and mozzarella.
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8
Return the pizza to the oven. Bake until the cheese is melted and bubbly. Fresh mozzarella does not really brown; after 5 minutes check the pizza. If the cheese is melted, it is done. If not, bake for a little longer. Remove from the oven and return to wire rack. Allow to cool for 5 minutes before serving.
