Pizza Capricciosa

• 2 tablespoons all-purpose flour or 2 tablespoons cornmeal, to work with dough
• 1 pizza dough
• extra virgin olive oil, for drizzling
• coarse salt
• 1/2 cup tomato sauce
• 1/4 cup basil leaves, shredded (10 leaves)
• 1/2 - 3/4 lb fresh mozzarella cheese, very thinly sliced
• 6 cremini mushrooms, thinly sliced
• 1 (14 ounce) can quartered artichoke hearts, drained and chopped
• 1/4 lb prosciutto di Parma, cut crosswise, into 2-inch slices
• 1/2 cup frozen green pea
• 2 hard-boiled eggs, chopped

1. Preheat oven to 425.
2. Dust the dough with the flour or cornmeal and stretch out to a 12-13" 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 10 minutes.
3. Remove the crust from the oven and top with the tomato sauce, basil, a thin layer of the mozzarella, the mushrooms, and artichokes.
4. Bake another 10 minutes, or until the cheese bubbles and the crust is crisp. In the last 5 minutes of baking, add the prosciutto, peas, and eggs and another drizzle of EVOO.

flour, dough, extra virgin olive oil, salt, tomato sauce, basil, mozzarella cheese, cremini mushrooms, quartered artichoke hearts, parma, frozen green pea, eggs

Taken from www.food.com/recipe/pizza-capricciosa-298091 (may not work)