Some great flavors, two entirely different ways to serve them.

　　

Ingredients

4 servings

　　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

　　

Step 1

Preheat the oven to 425°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.

　　Rachael Ray 365: No Repeats