Ingredients :
    1 tablespoon sugar
    1 cup warm water
    2 ½ teaspoons active dry yeast
    3 ¼ cups all purpose flour
    1 teaspoon salt
    ¼ cup extra virgin olive oil

    ½ cup extra virgin olive oil
    ½ cup grated parmesan cheese
    6 oz (180 g) prosciutto cut into thin slices
    2 cups shredded mozzarella cheese
    1 ½ cups tomatoes, peeled, seeded, chopped and drained
    1 cup shrimps, trimmed
    2 cups mushrooms, sliced thinly, sautéed in 2 tablespoons olive oil and seasoned with salt
    3 garlic cloves, minced
    Fresh herbs: oregano, basil ,thyme, parsley

Combine sugar with warm water in a small bowl; sprinkle yeast over and stir until dissolved. Let stand in a warm place for 5 minutes or until foam covers the surface. If the foam doesn´t form within five minutes, discard the mixture and start over with a new yeast.

Mix 3 cups flour with salt in a large bowl and make a well in the center. Pour yeast and oil mixture in the center and start stirring with a wooden spoon until the flour is incorporated and the soft dough begins to hold together. Turn the dough onto a lightly floured surface, dust your hands with flour and start kneading with the heels of your hands, adding the remaining ¼ cup flour about 5 minutes. You can use a heavy duty standing electric mixer with dough hook attached. Shape the dough into a ball and place it in an oiled bowl, turning to coat completely all sides of dough with the oil. Cover bowl with a plastic wrap and set aside in a warm place for 1 hour or until doubled in bulk.

Punch down with the fist and shape into 2 balls. Place dough on a lightly floured surface and dust flour over. Press with the heels of the hands into a circle and then roll out with a floured rolling pin until ¼ “(½ cm). Transfer dough to a floured pizza sheet and set aside for 20 minutes to rise before placing toppings.

Preheat oven to 500°F (250°C).
Brush dough all over with olive oil and divide dough into 4 parts.
Heat 1 tablespoon oil in a skillet and sauté garlic with shrimps for 1 minute (shrimps will not be cooked), add thyme and season with salt. Remove from the heat and cool. Place shrimp mixture on one of the parts of the pizza, leaving a ½ “ (1 ½ cm) border free. Top with parmesan cheese and prosciutto slices on the other. Top the third part with mozzarella, 1/2 of the tomatoes, chopped basil, and season with salt. Top the last part with mushrooms mixed with remaining chopped tomatoes. Drizzle olive oil on top and season with salt.

Bake in the oven for 8 – 10 minutes until edges are crisp and golden and cheese has melted. Remove from the oven and transfer to a cutting board. Sprinkle herbs over and cut into wedges.
        4 -6 servings