Pizza Capricciosa

From Rachael Ray: 365 No Repeats

2 Tbsp all-purpose flour or cornmeal, to work with dough
1 pizza dough, bought from the market or pizzeria
Extra-virgin olive oil (EVOO), for drizzling
coarse salt
1/2 C tomato sauce
10 fresh basil leaves, torn or shredded
1/2-3/4 pound fresh mozzarella, very thinly sliced
6 cremini or white mushrooms, thinly sliced
1 14oz can quartered artichoke hearts, drained and chopped
1/4 pound prosciutto di Parma, cut crosswise, into 2" slices
1/2 C frozen green peas
2 hard-boiled eggs, chopped

Preheat oven to 425.

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. Remove the crust from the oven and top with the tomato sauce, basil, a thin layer of the mozzarella, the mushrooms, and artichokes. 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.