1 12" pre-made pizza dough or homemade crust
7 – 8 slices Columbus Pepperoni or Columbus Calabrese Salame
2 oz. Columbus Prosciutto, torn into bite size pieces
1 14 oz. can (crushed) San Marzano Tomatoes
8 oz. shredded mozzarella cheese
2 oz. marinated artichoke hearts, quartered
1 – 2 cremini mushrooms, sliced
2 Tbsp. olive oil
Parmesan cheese to finish
Preheat oven to 400° F with a pizza stone on the middle rack.
Spread crushed tomatoes over pizza dough and evenly sprinkle mozzarella on top. Cover with the salame, prosciutto, mushrooms and artichoke hearts. Sprinkle Parmesan cheese and drizzle with olive oil.
Bake on the pizza stone until crust is crispy and mozzarella is bubbling.
Allow pizza to cool, 2-3 minutes. Cut into slices and serve.
Serves 3 - 4