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1
You may use a purchased pizza crust or prepare your own. To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
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2
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
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3
Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
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4
Place one cup of regular white flour on work surface.
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5
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
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6
Stir until as combined as possible.
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7
Turn out onto floured surface.
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8
With well floured hands, knead dough to work in the cup of flour on the board.
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9
Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
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10
Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
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11
Dough should double (at least).
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12
While the dough is rising, prepare the toppings and sauce.
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13
Heat olive oil in a skillet, add proscuitto and cook until it begins to crisp.
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14
Add onion and cook until softened.
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15
Add mushroom and cook until most of the water has cooked out.
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16
Remove from skillet and set aside, wipe residue from skillet with a paper towel.
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17
To prepare the sauce, melt the butter in the skillet on medium high heat.
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18
Add the cornstarch to the cream and stir to blend, set aside.
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19
Add lemon juice and wine to the butter, bring to boil.
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20
Add cream mixtures, reduce heat and stir until thickened slightly.
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21
Stir in parmesan cheese, salt and pepper and set aside.
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22
Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. Use the other half for another pizza.
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23
Place sauteed items on the dough.
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24
Top with chicken, artichokes, capers, parsley and mozzarella.
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25
Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20
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26
Drizzle warm sauce over the pizza; slice and serve.
