In a large mixing bowl, combine the flour, yeast, salt, and sugar. Whisk until evenly mixed.

Gradually stir in warm water and olive oil until a sticky dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise for approximately 1 hour.

Preheat your oven to 400°F (200°C). Punch down the risen dough gently.

Transfer the dough to a greased baking sheet and shape into a rectangle about ¾ inch thick.

Drizzle with olive oil, sprinkle with rosemary and sea salt, and create dimples in the surface.

Bake for 20-25 minutes until golden brown and sounds hollow when tapped.

Cool on wire rack for at least 10 minutes before slicing.

Slice in half horizontally and spread pesto on the cut side.

Layer with prosciutto, mozzarella, arugula, and tomato. Sprinkle with salt.

Finish with a drizzle of balsamic glaze if desired and serve.