Name: Pesto pizza with artichokes & prosciutto
Total time: 45 min
Yield: Serves 3 generously, 4 at a pinch
Cuisine: Italian
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

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Pesto pizza with artichokes & prosciutto

Pesto pizza with artichokes & prosciutto

Good Food team

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Serves 3 generously, 4 at a pinch

Easy

Total time: 45 mins

Ready in 45 minutes

A star rating of 4.5 out of 5.9 ratingsRate

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

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Pesto sauce

A star rating of 4.4 out of 5.101 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving for three

kcal694
fat34g
saturates11g
carbs69g
sugars0g
fibre3.5g
protein30g
salt1g

low

Method

step 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.
step 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.
step 3

Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.

Recipe from Good Food magazine, September 2002

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A star rating of 4.5 out of 5.9 ratings

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