For dough, stir water and together, then stir in flours, salt and olive oil until dough becomes hard to work with a wooden spoon. Turn dough out onto a lightly floured surface and knead for just 1 minute, until dough feels elastic. Place dough in an lightly oiled bowl, cover with plastic wrap and let rest for 30 minutes.
While dough is resting, prepare toppings. In a large sauté pan over medium heat add oil. Add mushrooms and sauté for 5 minutes, until tender. Add garlic and stir. Add artichokes and lemon zest to warm and season to taste.
Preheat oven to 500F (220C) and place a baking tray or pizza stone in oven. Divide dough in 2 and, on a lightly floured surface, roll out each piece as thinly as possible, to about 9-inches across. Remove heating pan or stone from oven and sprinkle lightly with cornmeal. Place rolled crust on pan or stone and arrange Prosciutto on top. Spoon mushroom filling over top and bake for 10 to 15 minutes, until golden at the edges. Grate Parmesan over pizza with a vegetable peeler and top with basil leaves and Arugula immediately before serving.
Notes & Tips
The addition of Spelt makes for great, crispy, thin crust.