Artichoke, Prosciutto & Basil Pesto Pizza
Recipe type: Dinner
Cuisine: Italian
Serves: 1 large pizza
For the pizza base:
  • 150g bread flour (I used white spelt flour)
  • 1/2 tsp instant yeast (from a sachet or a tub)
  • 1/2 tsp salt
  • 100ml warm water (90ml if using spelt flour)
  • 1/2 Tbsp olive oil, plus extra for drizzling
For the topping:
  • 4 tomatoes (350g/12oz), skinned, seeded and finely chopped (I used a 400g can of peeled tomatoes)
  • 3 tbsp green pesto, divided
  • About 260g jar artichoke hearts or baby artichokes in oil, halved (I cooked 4 fresh artichokes)
  • 50g prosciutto
  • 150g mozzarella, grated or sliced
  • 25g freshly grated parmesan (I didn't use)
  • 2 tbsp oil from the artichoke jar (I used extra virgin olive oil)
  1. Heat oven to 230°C (445°F) and put a baking sheet (or pizza stone) onto the baking tray on the middle shelf. The pre-heated baking sheet or pizza stone will help crisp up the base.
For the pizza base:
  1. Put the flour into a bowl, then stir in the yeast and salt. Make a well, pour in the warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly sticky dough. Turn onto a lightly floured surface and knead for a few minutes or until smooth. If not using immediately, put aside and cover with a tea-towel (it doesn’t need to rise, as it’s a thin crust anyway).
  2. On a floured surface, roll out the dough into 1 large thin round using a rolling pin. Lift the dough onto a lined baking sheet.
For the topping:
  1. Spread 2 tablespoons of the pesto over the pizza, followed by the tomatoes, leaving a bare rim around the edge.
  2. Scatter the artichokes and prosciutto over top.
  3. Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper.
  4. Mix the remaining pesto with the artichoke oil and drizzle over top.
  5. Bake for about 15-20 minutes or until the base is cooked through and the cheese has melted. Serve immediately.
Recipe by The Kiwi Cook at