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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pizza with Dry-Cured Ham and Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions