Pesto pizza with artichokes & prosciutto

Pesto pizza with artichokes & prosciutto

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(9 ratings)

Ready in 45 minutes


Serves 3 generously, 4 at a pinch

Fragrant and sophisticated, a pesto topping helps make this pizza really special

Nutrition and extra info

Nutrition: per serving for three

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


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



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

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



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

  • 2 tbsp oil from the artichoke jar


  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, questions and tips

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7th Sep, 2018
Best pizza. My partner loves it and I love it too.
25th Mar, 2016
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.
15th May, 2015
Oh dear, made with prosciutto, parmesan and pesto, and it's classed as being vegetarian?!
15th May, 2015
Oh dear, made with prosciutto, parmesan and pesto and it's classed as vegetarian?!
19th Aug, 2011
mmm vegetarian? yeah right...
7th May, 2011
I love this recipe, it is my favourite way to eat pizza. I leave off the artichokes. Lovely hot and cold.
27th Dec, 2010
Just wondering why this recipe is flagged as "suitable for vegetarians" when it's covered in prosciutto????
4th Jul, 2009
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!
5th Sep, 2008
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!
12th Mar, 2008
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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