Steam fresh artichoke in a covered steamer pot on the stovetop until tender, about 40-45 minutes depending on the size. Once cooked, fill a bowl with ice water and add the juice of ½ lemon. Place the artichoke in the bowl of water to cool. Once cool enough to handle, remove the leaves (set aside for another use) and clean out the fuzzy choke to reveal the heart. Keep in the bowl of water and lemon juice to keep it from browning until ready to use.
Heat the oven to 475 degrees F. Place a pizza stone in the center rack to heat up for 10 minutes.
Lightly flour a work surface and roll the dough into a round shape. Lightly grease the hot pizza stone and transfer the dough to the stone (or a lightly oiled baking sheet).
In a small bowl, combine the olive oil and garlic. Brush oil on top of the pizza. Top evenly with cheese.
Remove the artichoke heart from the bowl of lemon water and pat dry. Chop into bite-sized pieces and distribute over the pizza. Add green olives, kalamata olives and prosciutto. Dollop with goat cheese.
Bake until the crust is cooked through and the cheese is bubbly, about 15 minutes. Garnish with chopped parsley and crushed red pepper flakes.
