Artichoke Pizza with Prosciutto Cotto
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!
Prep Time3 hours hrs
Cook Time15 minutes mins
Total Time3 hours hrs 15 minutes mins
Course: Main Course
Servings: 6 people (2 large pizzas)
- 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
- 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
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.
- 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!
Calories: 695kcal | Carbohydrates: 66g | Protein: 29g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 1484mg | Potassium: 170mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1109IU | Vitamin C: 8mg | Calcium: 515mg | Iron: 4mg