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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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365: No Repeats. Rachael Ray Ingredients:
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 |
Directions:
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.
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