ARTICHOKE, PROSCIUTTO & BASIL PESTO PIZZA
Pizza night just got a delicious upgrade! This Artichoke, Prosciutto & Basil Pesto Pizza is packed with incredible flavor – tangy tomatoes, savory prosciutto, melty mozzarella… and that pesto! It's easy to make and tastes amazing. You'll never go back to plain cheese pizza again!
Ingredients
For the pizza base:
- 150 g bread flour (I used white spelt flour)
- 1/2 tsp instant yeast from a sachet or a tub
- 1/2 tsp salt
- 100 ml warm water (90ml if using spelt flour)
- 1/2 Tbsp olive oil plus extra for drizzling
For the topping:
- 4 tomatoes (12oz, skinned, seeded and finely)
- chopped (I used a 400g can of peeled tomatoes)
- 3 tbsp green pesto , divided
- About 260g jar artichoke hearts or baby artichokes in oil, halved (I cooked 4 fresh artichokes)
- 50 g prosciutto
- 150 g mozzarella, grated or sliced
- 25 g freshly grated parmesan (I didn't use)
- 2 tbsp oil from the artichoke jar (I used extra virgin olive oil)
Instructions
- Heat oven to 230°C (445°F) and put a baking sheet (or pizza stone) onto the baking tray on the middle shelf. The pre-heated baking sheet or pizza stone will help crisp up the base.
For the pizza base
- Put the flour into a bowl, then stir in the yeast and salt. Make a well, pour in the warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly sticky dough. Turn onto a lightly floured surface and knead for a few minutes or until smooth. If not using immediately, put aside and cover with a tea-towel (it doesn’t need to rise, as it’s a thin crust anyway).
- On a floured surface, roll out the dough into 1 large thin round using a rolling pin. Lift the dough onto a lined baking sheet.
For the topping:
- Spread 2 tablespoons of the pesto over the pizza, followed by the tomatoes, leaving a bare rim around the edge.
- Scatter the artichokes and prosciutto over top.
- Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper.
- Mix the remaining pesto with the artichoke oil and drizzle over top.
- Bake for about 15-20 minutes or until the base is cooked through and the cheese has melted. Serve immediately.
Nutrition
Calories: 1649kcalCarbohydrates: 141gProtein: 74gFat: 88gSaturated Fat: 35gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 177mgSodium: 3323mgPotassium: 1633mgFiber: 12gSugar: 16gVitamin A: 6257IUVitamin C: 67mgCalcium: 1128mgIron: 4mg
Tried this recipe?Let us know how if you liked it in the comments below!