This pizza is so easy to make and tastes even better than delivery. I used store-bought crust that I got from Whole Foods and it made the pizza that much better. It was some of the best pizza crust I’ve ever had. Enjoy!
1 portobello mushroom, stemmed
3 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 8-ounce balls store-bought pizza dough
Yellow cornmeal, for dusting
2/3 cup store-bough marinara sauce
6 marinated quartered artichoke hearts, each cut in half lengthwise
6 ounces (about 1 cup) mozzarella cheese, grated
6 very thin slices prosciutto
1/2 cup (lighly packed) fresh arugula
Preheat oven to 450 degrees. Place the portobello mushroom on a heavy baking sheet and drizzle with 1 teaspoon of the oil. Bake for 10 minutes, or until the mushroom is tender and juices are released.
Let the mushroom cool , and then cut it into 3/4 inch slices. Combine the mushroom strips and any accumulated juices in a bowl. Season the mushroom strips with salt and pepper to taste, and set aside.
Lightly dust a work surface with flour, and press 1 ball of pizza dough into a thin round disk that is about 9 inches in diameter. Lightly dust a pizza pan, pizza stone, or baking sheet with cornmeal, and place the dough on the pan.
Spread 1/3 cup of the marinara sauce over the dough in a thin layer, leaving a 1/2 inch border around the edge. Arrange half of the mushroom strips and half of the artichokes over the pizza. Sprinkle with half of the mozzarella cheese.
Bake for 10 minutes, or until the bottom is crisp and a deep golden brown and the cheese has melted and become pale golden on top. Remove the pizza from the oven and transfer to a cutting board. Repeat with the remaining dough, marinara sauce, mushrooms, artichokes, and cheese.
After the pizza is out of the oven, drape 3 slices of prosciutto over each pizza and scatter the arugula on top. Drizzle with the remaining 2 teaspoons of oil. Cut each pizza into 4-6 slices, and serve.