-
1
In a large bowl, combine the flours, yeast and 1 teaspoon of salt.
-
2
In a small bowl, whisk together the water, 1 tablespoon of the oil and the honey, then stir the liquid into the dry ingredients.
-
3
Scrape the dough out onto a lightly floured work surface and knead until smooth.
-
4
Shape the dough into a ball and transfer to a lightly oiled bowl.
-
5
Cover with plastic wrap and let rise until doubled in bulk, about 30 minutes.
-
6
Preheat the oven to 500.
-
7
Punch down the dough and divide it in half.
-
8
On a lightly floured surface, roll out 1 piece of dough to a 15-inch round, about 1/4 inch thick.
-
9
Transfer to a large pizza pan or baking sheet.
-
10
Repeat with the second piece of dough.
-
11
Bake the dough for about 6 minutes, or until just dry and set.
-
12
Light a grill or leave the oven on.
-
13
On a small baking sheet, toss the mushrooms with the remaining 2 tablespoons of oil and season with salt and pepper.
-
14
Spread the mushrooms in an even layer.
-
15
Set the baking sheet on the grill, cover with the lid and cook the mushrooms over a hot fire, or roast in the oven for about 3 minutes, or until softened.
-
16
Top the pizza crusts with the mushrooms, artichoke hearts, prosciutto, Fontina, mozzarella and Parmesan.
-
17
Slide 1 pizza onto the grill and cook over a medium hot fire, or bake in the oven for about 5 minutes, rotating the pizza as necessary, until the cheese is melted and the bottom is browned and crisp.
-
18
Using 2 large spatulas, return the pizza to the pizza pan, cut into wedges and serve at once while you cook the second pizza.
