Pesto pizza with artichokes & prosciutto

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:
• 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!

  Flag as inappropriate

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

  Your name: Reason:
• superkat

  27 December 2010

  superkat commented on this recipe

  Just wondering why this recipe is flagged as "suitable for vegetarians" when it's covered in prosciutto????

  Flag as inappropriate

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

  Your name: Reason:
• Bekah_Woolnough

  07 May 2011

  Bekah_Woolnough rated and commented on this recipe

  

  I love this recipe, it is my favourite way to eat pizza. I leave off the artichokes. Lovely hot and cold.

  Flag as inappropriate

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

  Your name: Reason:
• Laura

  19 August 2011

  Laura commented on this recipe

  mmm vegetarian? yeah right...

  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

Sign up or sign in to receive a £60 wine voucher, and to save, 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 (or vegetarian alternative)
• 2 tbsp oil from the artichoke jar

Search Good Food

Keywords

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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt 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

Preparation and cooking times

Ready in 45 minutes

Vegetarian

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 (or vegetarian alternative)
• 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

Advertisement

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.