Roll pizza dough into 14-inch circle on 15-inch Round Baking Stone.
Drain artichoke hearts, reserving marinade. Lightly brush crust with small
amount of marinade using the Pastry Brush.
Bake crust 8 minutes; remove from oven.
Grate Parmesan cheese; sprinkle over crust. Stack salami slices; cut into
quarters; arrange over cheese. Slice olives. Chop artichokes, green pepper,
and onion. Slice tomatoes. Sprinkle artichoke mixture over pizza. Top with sliced
tomatoes and mozzarella cheese. Sprinkle with oregano.
Bake 13 to 15 minutes or until crust is golden brown and cheese is melted.