Recipe uploaded by

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1992/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 3 generously, 4 at a pinch

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.