Prosciutto and Artichoke Pizza

1/3 Garlic Flatbread for Pizza Dough
1/4 pound prosciutto, thinly sliced
4-6 ounces marinated artichoke hearts
1/4 cup fresh basil leaves
6 ounces fresh mozzarella, thinly sliced


Preheat oven to 400° F. Work dough with flour until easy to handle. Place ball on cornmeal-dusted cookie sheet or pizza peel. Roll into a circle. Brush with olive oil. Bake at 400° on cookie sheet or preheated baking stone for 10 minutes. Remove from oven.

After pre-baking the crust for 10 minutes, remove from oven. Brush with additional extra virgin olive oil if desired. I’ve found that there is usually enough moisture from the first brushing that it is not necessary. Lay sliced prosciutto across the crust. Top with artichoke hearts and drizzle with two tablespoons of the marinade they are packed in. Lie fresh basil leaves evenly across the crust. Top with fresh mozzarella rounds until covered.

Return to oven and bake for 10 minutes more until cheese is bubbly and starts to brown. Let rest for 5 minutes before slicing and serving.


Makes (1) 16″ pizza.