Divide the dough into quarters. On a lightly floured surface, roll out the dough into four 20-cm (8-inch) in diameter thin crusts. Sprinkle a little cornmeal on the hot the pizza stone and peel. Place the crusts, one at a time, on the pizza peel. Cover with a quarter of the seasoned oil, tomatoes, prosciutto, artichokes, and cheese. Slide the pizza on the hot stone. Break an egg in the centre of the pizza. Bake for 8 to 10 minutes or until the crust is golden brown and the egg white is cooked. If necessary, finish browning under the broiler. Season with salt and pepper.
