Ibérico pizzetta bianca on a serving board

Ibérico pizzetta bianca

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Prep: 30 mins Cook: 15 mins Plus rising

More effort

Serves 4

Enjoy a little luxury with this Spanish-inspired pizza, topped with ricotta cheese, artichokes and Ibérico ham. It takes a little effort, but it's oh so worth it

Nutrition and extra info

Nutrition: Per serving

  • kcal438
  • fat18g
  • saturates5g
  • carbs50g
  • sugars2g
  • fibre4g
  • protein17g
  • salt2.5g
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  • 250g strong white bread flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp from a sachet of fast-action dried yeast
  • ½ tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the topping

  • 100g ricotta cheese
  • 30g parmesan, grated



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

  • 280g chargrilled artichokes
  • 40g Ibérico ham
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • rocket leaves, to serve


  1. To make the dough, mix the flour, salt, yeast and sugar together in a large bowl. Pour in the oil and 150ml lukewarm water, stir, then use your hands to bring the mixture together to form a dough. Tip onto a lightly floured surface, and knead and stretch for around 5 mins until the dough feels smooth. Shape into a ball, then put in an oiled bowl, sprinkle with a little flour, cover with cling film and set aside in a warm place until doubled in size – around two hours, depending on the heat of your kitchen.

  2. Heat oven to 250C/230C fan/gas 8 and put two baking trays in the oven to heat up. Tip the dough onto a floured surface and cut into four. Roll each piece into a long oval shape, around 30cm long, adding flour to the surface when necessary to make sure the dough doesn’t stick. Spread a large spoonful of ricotta over each pizzetta, then top with the parmesan, a few pieces of chargrilled artichoke and slices of Ibérico ham. Or, if you prefer, add the ham to the cooked pizzetta.

  3. Working quickly, remove the hot baking trays from the oven and dust with some flour. Using your hands, lift each pizzete onto the baking trays – don’t worry if they lose their shape a bit, you can always pull them back into shape on the tray. Drizzle with olive oil, then bake for 12-15 mins until crisp and golden. Finish with a grating of black pepper and a scattering of rocket, then cut each pizzette on a diagonal into four and serve.

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