Pizza Capricciosa

• 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

1. Preheat the oven to 425F.
2. Dust the dough with the flour or cornmeal and stretch out to a 12- to 13-inch pizza.
3. Place the dough on a pizza tray and pierce it with the tines of a fork.
4. Drizzle with EVOO, season with a little salt, and bake for 10 minutes.
5. Remove the crust from the oven and top with the tomato sauce, basil, a thin layer of the mozzarella, the mushrooms, and artichokes.
6. Bake for another 10 minutes, or until the cheese bubbles and the crust is crisp.
7. In the last 5 minutes of baking time, add the proscuitto, peas, and eggs and another drizzle of EVOO.

flour, pizza, extravirgin olive oil, salt, tomato sauce, basil, cremini, hearts, parma, frozen green peas, eggs

Taken from www.epicurious.com/recipes/food/views/pizza-capricciosa-374395 (may not work)