One hour before cooking, place your pizza stone in the oven on the top shelf and preheat the oven to 500 degrees F.
In a large saute pan, warm the olive oil and saute the mushrooms and rosemary until soft, about 5 minutes. Remove pan from the heat. Add the prosciutto and arugula (or spinach) and stir to combine. Season with salt and pepper.
On a lightly floured surface, roll and press the dough into a 12-inch circle. place it on your cornmeal-sprinkled pizza peel or pan for topping and baking. (I like to gently rub a little olive oil all over the crust and sprinkle with salt.) Spoon the mushroom/prosciutto/arugula mixture evenly on the pizza.
Slide the pizza from the peel onto the stone using short, jerky motions. Bake until the crust is golden brown, about 10-15 minutes.
Recipe by Culinary Thymes at https://www.culinarythymes.com/mushroom-prosciutto-and-arugula-pizza/