Pat dough into a 12-inch pizza pan coated with cooking spray. Coat dough with cooking spray (to help crust brown). Bake at 425° on bottom rack of oven for 8 minutes.
Drain artichokes, reserving 1 tablespoon marinade. Finely chop artichokes. Combine chopped artichoke, reserved marinade, ricotta cheese, Italian seasoning, and garlic, stirring well. Spread cheese mixture over crust, leaving a 1/2-inch border. Arrange tomato slices over cheese mixture; arrange mozzarella over tomato. Sprinkle bacon and cracked pepper evenly over pizza.
Bake at 425° on bottom rack of oven for 15 to 17 minutes or until cheese melts and crust is lightly browned.
Oxmoor House Cooking Light Collection
