Pesto pizza with artichokes & prosciutto

Pesto pizza with artichokes & prosciutto

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(6 ratings)

Ready in 45 minutes

Easy

Serves 3 generously, 4 at a pinch
Fragrant and sophisticated, a pesto topping helps make this pizza really special

Nutrition and extra info

  • Vegetarian

Nutrition: per serving for three

  • kcal694
  • fat34g
  • saturates11g
  • carbs69g
  • sugars0g
  • fibre3.5g
  • protein30g
  • salt1g
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Ingredients

  • 290g twin-pack Italian pizza base mix
  • 4 tomato (350g/12oz), skinned, seeded and finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 tbsp green pesto
  • about 260g jar artichoke hearts or baby artichokes in oil, halved if not already done
  • 50g prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 150g packet mozzarella, drained and finely sliced
  • 25g freshly grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp oil from the artichoke jar

Method

  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.

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Comments (10)

Remmerd's picture
5

An excellent and simple recipe that even I can follow. I used blank pizza bases (from Sainsbury) which worked out really well. A tasty pizza that I will definitely cook again.

rachel_r's picture

Oh dear, made with prosciutto, parmesan and pesto, and it's classed as being vegetarian?!

rachel_r's picture

Oh dear, made with prosciutto, parmesan and pesto and it's classed as vegetarian?!

laura_irm's picture

mmm vegetarian? yeah right...

crazycookbekah's picture
5

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

superkat's picture

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

cat123's picture
3

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!

veritywestcott's picture
5

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!

granite's picture

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.

missyde's picture
5

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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