1 tablespoon sugar
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups provolone cheese – shredded
1 cup sun-dried tomatoes – slivered
1/2 cup Kalamata olives – pitted and chopped
1 cup prosciutto
1 cup pesto sauce
To make the Dough
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water.
On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500° F.
Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 6-8 inch flat circle.
Distribute the provolone, sun-dried tomatoes, and olives amongst the 4 pizzas.
Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and top each with equal portions of the prosciutto. Dollop fresh pesto on top.