Buck's Harbor Market Steel Pan Greek Pizza

Step 1: Preheat oven as hot as you can get it....450 - 500-degrees Fahrenheit.

Step 2: On a large sheet pan, sprinkle the cornmeal and spread evenly. Ensure all your toppings are ready to go, as you will want to work quickly when it is toppings time.

Step 3: If your dough is refrigerated, take it out and bring to room temperature. Gently stretch dough to just a little bigger than the size of your sheet pan. Don't rush or you will create holes. If it is proving difficult, lay it down on a flat surface (but not your cornmeal-covered sheet pan!) and rest it for a few minutes and then proceed again. Once you have the size and shape right, lay it on top of the cornmeal-dusted pan.

Step 4: Now it's time to work quickly: Smear the chopped fresh garlic all over the crust. Place the thinly sliced tomatoes all over the crust, with edges touching each other but not overlapping for good coverage.

Step 5: Sprinkle the shredded mozzarella/provolone cheese mix over the whole thing with a light hand. Use less than you think you need - there is more cheese coming.

Step 6: Then scatter the hand-crushed marinated artichoke hearts so there are some in each bite. Add kalamata olives to your liking. Then top with crumbled feta, but not too much because you already have mozzarella and provolone on. (NOTE: Too much cheese on a pizza is a common rookie mistake, according to the pizza maker).

Step 7: Sprinkle dry basil and Parmesan over the whole thing before it goes in the oven. Now bake it as hot as you can get it. In professional pizza oven that bake it approximately 6 minutes at 600-degrees F, but home ovens are different, so bake in a hot oven, but closely watch it, as it will not take long, so don't walk away. When it is done, brush the crust with garlic-infused olive oil.

NOTE: The store would use quartered artichokes packed in water and then marinate them in regular Italian dressing. Best to plan and do this ahead.