Pizza with Dry-Cured Ham and Artichokes Recipe

Name: Pizza with Dry-Cured Ham and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil for greasing the baking sheet; 1-pound purchased pizza dough from the supermarket or a pizza parlor (if frozen, thaw overnight in the refrigerator); or one 16-inch prebaked plain pizza crust; 2 ounces mozzarella, grated; 2 small Roma or plum tomatoes, seeded and diced; 10 basil leaves, shredded; One 9-ounce package frozen artichoke hearts, thawed and squeezed of all excess moisture; 3 ounces prosciutto crudo or jamon serrano, thinly sliced and then diced; 1 ounce finely grated Parmigiano-Reggiano (see Notes); 1/2 teaspoon dried oregano; 1/2 teaspoon red pepper flakes

Servings: persons

Olive oil for greasing the baking sheet
1-pound purchased pizza dough from the supermarket or a pizza parlor (if frozen, thaw overnight in the refrigerator); or one 16-inch prebaked plain pizza crust
2 ounces mozzarella, grated
2 small Roma or plum tomatoes, seeded and diced
10 basil leaves, shredded
One 9-ounce package frozen artichoke hearts, thawed and squeezed of all excess moisture
3 ounces prosciutto crudo or jamon serrano, thinly sliced and then diced
1 ounce finely grated Parmigiano-Reggiano (see Notes)
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes

1
Set the rack in the middle of the oven and preheat the oven to 400F.
2
Dab some olive oil on a wadded-up paper towel and use it to grease a large baking sheet, Lay the fresh dough on the sheet; dimple the dough with your fingertips as you begin to press it out into a rectangular shape to fit the baking sheet.
3
Continue stretching and pulling the dough until its a rough 6 1/2-by-10-inch rectangle.
4
If youre working with a prebaked crust, you can skip this step entirely-just set it right on an ungreased baking sheet.
5
Sprinkle the grated mozzarella evenly over the dough, leaving a 1/2-inch border around the perimeter.
6
Top with the diced tomato and the basil.
7
Slice the artichoke hearts into halves the long way and sprinkle these over the pie, Top with ham; then sprinkle the Parrnigiano-Reggiano, oregano, and red pepper flakes over the other toppings.
8
Set the pie on its baking sheet in the oven and bake until the cheese has melted and the crust is firm to the touch, about 18 minutes.
9
Transfer the pie on its baking sheet to a wire rack and cool for 5 to 10 minutes before you slice it into squares or wedges.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olive oil for greasing the baking sheet, 1-pound purchased pizza dough from the supermarket or a pizza parlor (if frozen, thaw overnight in the refrigerator); or one 16-inch prebaked plain pizza crust, 2 ounces mozzarella, grated, 2 small Roma or plum tomatoes, seeded and diced, and more.

Yes, Pizza with Dry-Cured Ham and Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pizza with Dry-Cured Ham and Artichokes

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