Some great flavors, two entirely different ways to serve them.
Recipe information
Yield
4 servings
Ingredients
2 tablespoons all-purpose flour or cornmeal, to work with the dough
1 pizza dough, bought from your market or favorite pizzeria
Extra-virgin olive oil (EVOO), for drizzling
Coarse salt
1/2 cup tomato sauce
10 fresh basil leaves, torn or shredded
1/2 to 3/4 pound fresh mozzarella, very thinly sliced
6 cremini or white mushrooms, thinly sliced
1 14-ounce can quartered artichoke hearts, drained and chopped
1/4 pound prosciutto di Parma, cut crosswise into 2-inch slices
1/2 cup frozen green peas (a generous handful)
2 hard-boiled eggs (from the salad bar section of the market), chopped
Preparation
Step 1
Preheat the oven to 425Ā°F.
Step 2
Dust the dough with the flour or cornmeal and stretch out to a 12- to 13-inch pizza. Place the dough on a pizza tray and pierce it with the tines of a fork. Drizzle with EVOO, season with a little salt, and bake for 10 minutes.
Step 3
Remove the crust from the oven and top with the tomato sauce, basil, a thin layer of the mozzarella, the mushrooms, and artichokes. Bake for another 10 minutes, or until the cheese bubbles and the crust is crisp. In the last 5 minutes of baking time, add the proscuitto, peas, and eggs and another drizzle of EVOO.
