Prosciutto and baby artichoke heart pizza

I have been strapped for cash a lot lately, so I haven't been able to cook anything nice. It is like I'm a junkie not getting his fix. It is driving me mad. Cooking is my zen. So, while shopping for various things I can afford(ramen, tv dinners, and canned ravioli) I decided to get the makings of one good meal.







Prosciutto and baby artichoke heart pizza

Poulish:
1 cup bread flour
1 cup warm water
1 tablespoon active dry yeast
Dough:
1.5 cups unbleached all-purpose flour
1/3 cup semolina flour
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon basil
1 teaspoon salt
1 tablespoon white sugar
1/3 cup warm water
Sauce:
1 can diced tomatoes (You can dice your own. I'm lazy)
3 tablespoons extra virgin olve oil
Oregano, Basil, and Thyme to taste
Toppings:
1/2 cup grated Muenster cheese
1/2 cup grated Fresh mozzarella
6 Small mozzarella balls
3 thin slices of prosciutto
8 baby artichoke hearts
Fresh basil leaves

Poulish:
In a small mixing bowl combine the cup of warm water with the yeast. Allow it to proof. Then add the cup of bread flour and mix thoroughly. Cover the bowl with plastic wrap or a wet towel and allow it to sit for at least 4 hours(over night would be fine).

Dough:
Preheat your oven to 350 degrees
Dump the poulish into a larger mixing bowl. In a small mixing bowl combine the sugar, yeast, water and oil. Allow the yeast to proof and combine the yeast mixture with the poulish. To this add the remaining ingredients. Mix until all ingredients are well incorporated and the dough forms tight gluten strands. Allow the dough to set and rise for one hour. Once the dough has risen beat it down and allow it to rise another half hour. Then roll the dough out to a circle approximately 1/4 inch thick. Place in your oven and allow to cook for 5 minutes. Now remove the crust from the oven to add the toppings.

Sauce:
Pour the tomatoes and oil to a small sauce pan. Allow the mixture to come to a slow simmer and add your spices. Bring the mixture to a boil, stirring frequently. Cook the sauce until the liquid is almost gone. For a uniform sauce you can then puree the mixture in a processor.

Toppings:
Preheat your oven for as high as it will go. If you have a pizza stone use it. Smear a generous layer of your sauce over the top of your crust. Mix together the muester and mozzarella and spread an even layer over your crust. Randomly place the mozzarella balls over the surface of the crust. Both the prosciutto and basil need to be chiffonaded. Once this is done cover the surface of the pizza with both. Before using the artichoke hearts on the pizza you need to heat them in the microwave on high for a minute and a half to remove some of the water or the pizza will be soggy. Place the microwaved artichoke randomly over the surface of the pizza. Finish it off by covering the toppings with any remaining cheese. Place the pizza in the oven and bake for 10 minutes or until the crust is a nice golden brown and there are no pools of liquid on the surface of the pizza.


yum

update: I have received messages about two things. First, I really like a yeasty dough and you are free to reduce the yeast by half. I really like large bubble formation and the nice gluten strands it creates. Second, the low cook time is because of precooking the dough and high cook temps.