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1. Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
2. Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
3. Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.

Per serving for three

694 kcalories, protein 30g, carbohydrate 69g, fat 34 g, saturated fat 11g, fibre 3.5g, salt 1 g

'This was an easy-to-make change from our usual tomato and cheese, and much tastier than I expected.'

Latest comments and suggestions

• Missy

  01 February 2008

  Missy rated and commented on this recipe

  

  This pizza tastes great. I have also used the tomato pesto mixture to make fresh bruschetta - quick and easy and tastes great!

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• bobby

  12 March 2008

  bobby commented on this recipe

  Different taste to a normal pizza. Found it a bit too salty. I will make it again but I will not use the whole jar of artichokes. Also the fresh tomatoes made it a bit soggy on the base. Next time I will change a few things, what I do not know right now, I will let you know.

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• Verity

  05 September 2008

  Verity rated and commented on this recipe

  

  This was fantastic. Really easy and quick to make after work and perfect with a glass of chilled white wine and a peppery salad. It went down a storm with my group of friends. I will certainly make this again!

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• Cat

  04 July 2009

  Cat rated and commented on this recipe

  

  Hmm. I'm not sure about this: the pizza had a nice enough flavour but turned out horribly greasy - every mouthful dripped oil. I'll probably try this again, but only when I've worked out how to cut down a bit on the grease!

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Ingredients

• 290g twin-pack Italian pizza base mix
• 4 tomatoes (350g/12oz), skinned, seeded and finely chopped
• 3 tbsp green pesto
• about 260g jar artichoke hearts or baby artichokes in oil, halved if not already done
• 50g prosciutto
• 150g packet mozzarella , drained and finely sliced
• 25g freshly grated parmesan
• 2 tbsp oil from the artichoke jar

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Difficulty and servings

Serves 3 generously, 4 at a pinch

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 290g twin-pack Italian pizza base mix
• 4 tomatoes (350g/12oz), skinned, seeded and finely chopped
• 3 tbsp green pesto
• about 260g jar artichoke hearts or baby artichokes in oil, halved if not already done
• 50g prosciutto
• 150g packet mozzarella , drained and finely sliced
• 25g freshly grated parmesan
• 2 tbsp oil from the artichoke jar

Per serving for three

694 kcalories, protein 30g, carbohydrate 69g, fat 34 g, saturated fat 11g, fibre 3.5g, salt 1 g

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