Mini Pizzas with Prosciutto and Artichoke

For the dough, mix yeast with 200 ml (approximately 7 ounces) lukewarm water and sugar until smooth. Stir in 2 tablespoons flour and let rise for about 20 minutes. Mix flour and oil in a mixing bowl and add yeast mixture and knead with dough hook or hand mixer until dough is smooth and elastic and add a little water or flour, if needed. Cover and let rise in a warm place for about 20 minutes. Let rest on floured surface and knead in salt and let rise again until doubled in volume. Grease pizza pans with oil and sprinkle with semolina. On a floured surface, knead dough and divide into 4 portions and roll into circles, each about 18-20 cm (approximately 7-8 inches) diameter and dust lightly with flour and place dough circles on baking sheets.

For the topping, drain tomatoes and mash with a fork and spread over dough circles and leave  a margin of about 2 cm (approximately 3/4 inches). Season with salt, pepper and oregano.

Rinse anchovy fillets, pat dry and chop finely. Drain olives and artichoke and pat dry and cut artichokes into quarters. Cut prosciutto into thin strips. Clean mushrooms and cut into slices and halve pepperoncini, if desired. Arrange ingredients evenly over tomatoes on dough circles.