The most incredible Artichoke Pizza made with a super cheesy and delicious white base and topped with marinated artichokes and prosciutto cotto (Italian ham). Take your next pizza night to the next level!
Ok, I am not exaggerating when I say that this artichoke pizza is insanely delicious!
A light and crispy pizza crust with a tangy and cheesy white base then topped with amazing marinated artichokes and salty prosciutto cotto, uhh yum!
When it comes to pizza it's so hard to choose a favourite but this artichoke pizza is definitely up there along side Pizza Napoli, Quattro Formaggi and spicy salami!
Ready to try something new? I know you'll love it!
Ingredients you need
You can use either our traditional pizza dough to make this or our Instant pizza dough (yeast free) the later is a super easy recipe for when you're short on time and our traditional dough is soft, light and crispy (well worth the effort).
The rest of the ingredients are super easy, here's what you need; marinated jarred artichokes (super convenient and full of flavour), creme fraiche or sour cream, Fontina cheese and prosciutto cotto (Italian cooked ham). See the photo below that shows all the ingredients you need.
How to make Artichoke Pizza - step by step
Prepare the pizza dough
Add the flour in a large mixing bowl and place the yeast and salt at opposite sides and mix together (photo 1).
Make a well in the centre then add the water and olive oil (photo 2).
Mix the dough so a rough dough forms then knead the dough for 10 minutes until soft, smooth and elastic (photos 3 & 4).
Place the dough in a large clean mixing bowl lightly greased with oil. Let it rise in a warm place for at least 3 hours or until tripled in size. (photo 5 & 6).
Once risen, divide the dough into two and form back into balls ready for rolling out.
Add the toppings
Lightly dust two large baking trays with semolina flour, roll out the dough to fit the trays.
Mix the sour cream and grated cheese together. Spread half of the mixture all over the base of each pizza (photos 7 & 8).
Tear the slices of prosciutto and divide it between the pizzas, top with equal amounts of artichokes (photo 9).
Bake in the oven for around 15 minutes or until crispy and golden (photo 10).
Top tips and recipe FAQs
- The dough - if making traditional pizza dough you'll need to prepare it at least 2-3 hours in advance to give it time to prove. For a 10-minute yeast-free dough check out our Instant Pizza Dough.
- The white base - both sour cream and creme fraiche work great for creating a creamy and delicious white base. As for the cheese fontina, scamorza, gruyere or a white cheddar will work well.
- Toppings - to make this meat-free you can skip the prosciutto Cotto and replace it with more artichokes or another vegetable like mushrooms.
- Pizza making - want to take your homemade pizzas to the next level? Check out our helpful guides for the best tools to use and the best flour for making homemade pizza!
I find that jarred marinated artichoke hearts are best because they are easy to store and have so much flavour. You can use fresh artichokes but you'll need to prep them first which can be a little time consuming and frozen artichokes will need to be thawed completely before using.
Of course, simply skip the creme fraiche and replace it with tomato sauce. You can then add Fontina and mozzarella on top before the artichokes and ham.
Absolutely, you can prepare the pizza dough anywhere from hours to day in advance. If you're not using the dough on the same day place it in the fridge. Top with pizza only when you're ready to bake.
Leftover pizza will keep well in the fridge for 2-3 days or can be frozen in suitable containers. Note that you may lose the creamy, cheesy texture of the pizza after freezing. You can reheat leftover artichoke pizza in the oven until hot.
More delicious pizza recipes you might like
- Pizza Napoli (anchovies and capers)
- Quattro Stagioni (four seasons pizza)
- Quattro Formaggi (four cheese pizza)
- Cheesy Potato Pizza
- Sfincione - Sicilian Pizza
- Taleggio Mushroom Pizza
If you’ve tried this Artichoke Pizza or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
This post was first published on 23rd July 2017 but has since been updated.
Artichoke Pizza with Prosciutto Cotto
Ingredients
Pizza dough
- 4 cups* Italian 00 flour (500g) *spooned and leveled
- 2 teaspoon fast action dried yeast (7g)
- 1 ⅓ cups lukewarm water  (320ml)
- 1 pinch salt
- ½ teaspoon sugar
- 1 tablespoon olive oil
Toppings
- 1.5 cups sour cream
- 2 cups gruyere or fontina cheese grated
- 4 large slices prosciutto cotto Italian ham
- 1 cup marinated artichoke hearts sliced (150g)
- semolina flour for dusting
Instructions
Make the pizza dough
- First, put the flour, sugar, salt and yeast in a large bowl making sure to put the salt and yeast at opposite sides.
- Add the water and olive oil and start to mix it together with a spoon or spatula to form a rough dough.
- Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.
- Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with plastic wrap and sit the dough in a dry warm place for 2-3 hours or until doubled in size.
- Once the dough has risen, divide the dough in two and shape into two balls ready for topping.
Assemble the pizza
- Preheat the oven to 400°f/200°C.
- Lightly dust two large baking trays with semolina flour, roll out the dough to fit the trays. You want them around ¼ inch thick.
- Mix the sour cream and grated cheese together. Spread half of the mixture all over the base of each pizza.
- Tear the slices of prosciutto and divide it between the pizzas, top with equal amounts of artichokes.
- Bake in the oven for around 15 minutes or until crispy and golden.
Notes
- The dough - if making traditional pizza dough you'll need to prepare it at least 2-3 hours in advance to give it time to prove. For a 10-minute yeast-free dough check out our Instant Pizza Dough.
- The white base - both sour cream and creme fraiche work great for creating a creamy and delicious white base. As for the cheese fontina, scamorza, gruyere or a white cheddar will work well.
- Toppings - to make this meat-free you can skip the prosciutto Cotto and replace it with more artichokes or another vegetable like mushrooms.
- Pizza making - want to take your homemade pizzas to the next level? Check out our helpful guides for the best tools to use and the best flour for making homemade pizza!
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Angela
Oh what a delicious pizza topping combo this is!! Can't wait to make it...pizza dinner coming up! Yum!
Inside the rustic kitchen
Thanks so much, hope you enjoy it!
Nathan
One of my all time favourite pizza toppings, love it!
James | Thye to Mango
I love white pizza - although I had no idea they actually had a name (I just knew them as pizza-without-pizza-sauce! I'm always thinking that cutting back on the sauce means I can double up on the cheese - it's basic math really!
Inside the rustic kitchen
Haha yes I totally agree, extra cheese every time!