1/2 cup pesto

3 teaspoons extra-virgin olive oil

Salt and freshly ground black pepper

All-purpose or wheat flour for dusting

16 ounces (2, 8-ounce balls) pizza dough, homemade or store bought

Yellow cornmeal, for dusting

6 marinated artichoke hearts, cut in half lengthwise

6 ounces fresh mozzarella cheese, torn into pieces

4 very thin slices prosciutto

½ cup lightly packed arugula

Heat oven to 450 degrees. Lightly dust a countertop with flour and press one ball of dough into 9-inch disk. Lightly dust a baking sheet with flour or cornmeal and place dough on top.

Spread half the pesto over the dough, leaving a half-inch border. Arrange artichokes over top; sprinkle with half the cheese. Bake about 10 minutes or until the bottom is crisp and deep golden brown and the cheese is melted and pale golden. Transfer to a cutting board and repeat with remaining dough, pesto, artichokes and cheese.

When both are cooked, drape prosciutto over the top and scatter arugula over all. Drizzle with remaining 2 teaspoons oil and grind fresh pepper over the top. Cut each into 4 to 6 slices.

Serves four.