Pesto pizza with artichokes & prosciutto

Health score
9%
Pesto pizza with artichokes & prosciutto
45 min.
3
810kcal

Suggestions


If you're craving a delightful combination of flavors, this Pesto Pizza with Artichokes & Prosciutto is the perfect choice. It's a savory, mouthwatering pizza that's packed with vibrant ingredients and ready in just 45 minutes. Whether you're preparing lunch, dinner, or a weekend treat, this pizza will surely impress your taste buds and guests alike.

The base is made from an easy-to-make Italian pizza dough, topped with a rich and aromatic green pesto, juicy tomatoes, and tender artichokes. The prosciutto adds a touch of saltiness and depth, while the melted mozzarella creates a gooey, cheesy perfection. A generous sprinkle of freshly grated Parmesan brings an irresistible finishing touch, and a drizzle of artichoke oil gives it an extra layer of flavor that truly elevates this dish.

What’s even better is that it’s an incredibly satisfying meal, with a balanced mix of protein, fats, and carbs to keep you full and content. The pizza is quick and simple to prepare, making it ideal for busy days when you still want something indulgent and delicious. Whether you're sharing with friends or enjoying a quiet meal at home, this pesto pizza is bound to become a new favorite!

Ingredients

  • 290 bette hagan's pizza/french bread flour mix italian
  •  tomatoes seeded finely chopped (350g 12oz)
  • tbsp basil pesto green
  • 260 artichoke hearts halved in oil
  • 50 pancetta 
  • 150 mozzarella cheese drained finely sliced
  • 25 parmesan freshly grated (or vegetarian alternative)
  • tbsp cooking oil 

Equipment

  • oven

Directions

  1. Make up the pizza mix according to instructions (you will need to use both packets that are in the box).
  2. Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin.
  3. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
  4. Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
  5. Bake for about 20 minutes until the base is cooked through and the cheese has melted.
  6. Serve hot.

Nutrition Facts

Calories810kcal
Protein13.35%
Fat46.56%
Carbs40.09%

Properties

Glycemic Index
30.67
Glycemic Load
2.04
Inflammation Score
-8
Nutrition Score
19.276956589326%

Flavonoids

Naringenin
1.12mg
Kaempferol
0.15mg
Myricetin
0.21mg
Quercetin
0.95mg

Nutrients percent of daily need

Calories:809.58kcal
40.48%
Fat:41.73g
64.2%
Saturated Fat:14.46g
90.39%
Carbohydrates:80.84g
26.95%
Net Carbohydrates:75.46g
27.44%
Sugar:8.65g
9.61%
Cholesterol:57.37mg
19.12%
Sodium:1761.42mg
76.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.92g
53.85%
Iron:22.15mg
123.07%
Vitamin A:2077.77IU
41.56%
Calcium:392.55mg
39.26%
Phosphorus:298.19mg
29.82%
Vitamin C:22.47mg
27.23%
Vitamin B12:1.32µg
22.06%
Fiber:5.38g
21.52%
Vitamin K:20.9µg
19.91%
Selenium:13.73µg
19.61%
Vitamin E:2.7mg
18.03%
Zinc:2.16mg
14.43%
Potassium:467.35mg
13.35%
Vitamin B2:0.21mg
12.58%
Manganese:0.21mg
10.27%
Vitamin B6:0.2mg
10.08%
Vitamin B3:1.72mg
8.6%
Magnesium:33.71mg
8.43%
Vitamin B1:0.12mg
8.33%
Folate:28.68µg
7.17%
Copper:0.11mg
5.6%
Vitamin B5:0.35mg
3.47%
Vitamin D:0.31µg
2.06%