Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
While the dough is rising, add the tomatoes to a blender or food processor along with the oregano, salt and pepper. Blend on high for about 40 seconds. Pour the sauce into a bowl and set aside.
Preheat the oven to its highest setting (around 550 degrees) and place a baking pan or pizza stone in the oven as it preheats.
Once the dough has risen, gently knead it into a ball. Cut in half for two 8-10 inch pizzas or into 4 pieces for about 4 six inch pizzas.
Dust your work surface with flour and roll out the dough using a rolling pin into a round circle.
Take your pizza stone or pan out of the oven an dust it lightly with some flour.
Carefully transfer your dough circle to the stone/pan.
Working quickly, spoon about 1/2 cup of the sauce onto the pizza and spread it out to the sides.
Add about 4-6 slices prosciutto followed by the truffle mushrooms, tapenade and artichoke hearts.
Sprinkle 1/2 cup or more if you prefer grated mozzarella on top and place back into the oven.
Bake for about 10-12 minutes and the crust has a nice golden color and the cheese has melted well.