Prosciutto And Portobello Mushroom Pizza

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1 portobello mushroom, stemmed

3 teaspoons extra-virgin olive oil

Salt and freshly ground black pepper

All-purpose flour, for dusting

2 8-ounce balls store-bought pizza dough

Yellow cornmeal, for dusting

2/3 cup store-bough marinara sauce

6 marinated quartered artichoke hearts, each cut in half lengthwise

6 ounces (about 1 cup) mozzarella cheese, grated

6 very thin slices prosciutto

1/2 cup (lighly packed) fresh arugula

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