Experience the most incredible Artichoke Pizza, crafted with a delightfully cheesy and creamy white base, generously topped with tender marinated artichokes and authentic prosciutto cotto (Italian cooked ham). This recipe promises to transform your ordinary pizza night into an extraordinary culinary adventure, bursting with vibrant Mediterranean flavors and satisfying textures.
Prepare to be amazed, because this artichoke pizza is genuinely out-of-this-world delicious! Imagine a light, airy, and perfectly crispy pizza crust providing the ideal foundation for a tangy, creamy, and undeniably cheesy white sauce. This luscious base is then adorned with succulent marinated artichokes, offering a burst of savory goodness, complemented by slices of salty, delicate prosciutto cotto. The combination is simply irresistible – a true symphony of flavors!
When it comes to the vast world of pizza, choosing a single favorite can feel impossible. However, this white artichoke pizza with prosciutto cotto effortlessly climbs to the top of the list, standing proudly alongside beloved classics like Pizza Napoli, the rich Quattro Formaggi, and the ever-popular spicy salami pizza. If you’re ready to explore new dimensions of flavor and elevate your homemade pizza game, this recipe is an absolute must-try. We’re confident you’ll fall in love with every single bite!
Why This Artichoke Pizza is a Must-Try
There’s something truly special about a well-made white pizza, and this artichoke and prosciutto version takes it to a whole new level. Unlike traditional tomato-based pizzas, the creamy white sauce provides a luxurious backdrop that allows the delicate flavors of the artichokes and the savory notes of the prosciutto to shine. This isn’t just a meal; it’s an experience. It’s perfect for a cozy family dinner, a lively gathering with friends, or simply when you’re craving something comforting yet sophisticated. Its balance of textures—crispy crust, creamy topping, tender artichokes, and silky ham—makes it utterly compelling.
Essential Ingredients for Your Artichoke Pizza
The beauty of this recipe lies in its simplicity and the quality of its key ingredients. You have two fantastic options for the base: our renowned traditional pizza dough, known for its soft, light, and wonderfully crispy texture (definitely worth the effort for its authentic results), or our speedy Instant pizza dough (yeast-free), which is a lifesaver when you’re short on time but refuse to compromise on flavor.
Beyond the dough, the remaining ingredients are straightforward and readily available, yet they contribute immense depth of flavor:
- Marinated Jarred Artichokes: These are a true convenience and flavor booster. Marinated artichoke hearts come packed with a tangy, herbaceous taste that perfectly complements the rich cheese and ham. Opt for good quality jarred artichokes, drained well, and sliced or quartered for even distribution.
- Crème Fraîche or Sour Cream: The secret to our irresistible creamy white base. Both crème fraîche and sour cream offer a delightful tanginess and smooth texture that melts beautifully, creating a rich and savory foundation.
- Fontina Cheese (or similar): This semi-soft Italian cheese is renowned for its excellent melting properties and mild, nutty flavor. It creates a wonderfully gooey and appetizing top layer.
- Prosciutto Cotto (Italian Cooked Ham): This delicate, mildly flavored cooked ham adds a salty, savory dimension without overpowering the other ingredients. Its tender texture is a perfect counterpoint to the crisp crust. If you can’t find prosciutto cotto, a high-quality cooked ham from your local deli will also work beautifully.
How to Make Artichoke Pizza – Step-by-Step Guide
Preparing the Perfect Pizza Dough
The foundation of any great pizza is its dough. For the best results, whether you choose our traditional yeast-based dough or the quick yeast-free version, follow these steps:
- Combine Dry Ingredients: In a large mixing bowl, measure out your Italian 00 flour. Place the yeast and salt at opposite sides of the bowl before gently mixing them into the flour. This prevents the salt from inhibiting the yeast’s activity.
- Add Wet Ingredients: Create a well in the center of the flour mixture. Pour in the lukewarm water and olive oil. Begin to mix with a sturdy spoon or spatula until a shaggy, rough dough forms.
- Knead to Perfection: Turn the rough dough out onto a lightly floured surface. Knead the dough vigorously for about 10 minutes. You’ll know it’s ready when it transforms into a soft, smooth, and elastic ball. This develops the gluten, crucial for a tender yet chewy crust.
- First Rise (for traditional dough): Shape the kneaded dough into a neat ball. Lightly grease a clean large mixing bowl with a drizzle of olive oil, place the dough inside, and turn it to coat. Cover the bowl tightly with plastic wrap or a damp tea towel. Let it rise in a warm, draft-free place for at least 3 hours, or until it has tripled beautifully in size. This slow rise develops deep flavors.
- Portion the Dough: Once fully risen (or if using instant dough, after mixing), gently punch down the dough to release the air. Divide it into two equal portions and form each into a smooth ball. These are now ready for rolling and topping.
Assembling Your Gourmet Artichoke Pizza
Now for the exciting part – bringing all those incredible flavors together!
- Preheat Oven & Prepare Trays: Preheat your oven to a blazing 400°F (200°C). If you have a pizza stone or steel, preheat it along with the oven for at least 30-60 minutes for the crispiest crust. Lightly dust two large baking trays (or your pizza peel, if using a stone) with semolina flour to prevent sticking and add a touch of extra crispness.
- Roll Out the Dough: On your semolina-dusted surface or directly on the prepared trays, roll out each dough ball into a thin, even circle or rectangle to fit your baking surface. Aim for about 1/4 inch thick.
- Create the White Base: In a small bowl, combine the crème fraîche or sour cream with the grated Fontina (or Gruyere) cheese. Mix well until thoroughly combined. Spread half of this creamy, cheesy mixture evenly over the base of each pizza, leaving a small border for the crust.
- Add the Toppings: Tear the slices of prosciutto cotto into smaller pieces and artfully distribute them over both pizza bases. Next, arrange equal amounts of the drained and sliced marinated artichoke hearts evenly across the pizzas.
- Bake to Golden Perfection: Carefully transfer your assembled pizzas into the preheated oven. Bake for approximately 15 minutes, or until the crust is beautifully golden brown and crispy, the cheese is bubbling and melted, and the toppings are warmed through. Keep an eye on them as oven temperatures can vary.
Top Tips, Recipe Variations, and FAQs
Expert Tips for the Best Artichoke Pizza
- The Dough is Key: If you opt for our traditional pizza dough, remember to plan ahead! It requires at least 2-3 hours for a proper rise, which develops its incredible flavor and texture. For a quick fix, our Instant Pizza Dough is a fantastic yeast-free alternative that’s ready in about 10 minutes.
- Perfecting the White Base: Both sour cream and crème fraîche are excellent choices for creating a creamy, tangy, and absolutely delicious white base. When it comes to cheese, Fontina is highly recommended for its melting qualities and flavor. However, other semi-hard, good-melting cheeses like Scamorza, Gruyere, or a sharp white cheddar will also yield fantastic results.
- Topping Creativity & Variations:
- Make it Meat-Free: Easily transform this into a vegetarian delight by simply omitting the prosciutto cotto. You can replace it with additional artichokes, sautéed mushrooms, sun-dried tomatoes, or even some spinach for extra flavor and texture.
- Herbaceous Touch: A sprinkle of fresh parsley or chives after baking can add a wonderful fresh aroma and color.
- Spice it Up: A pinch of red pepper flakes scattered over the pizza before baking can add a subtle kick.
- Mastering Homemade Pizza: Ready to truly elevate your homemade pizza creations? Dive into our comprehensive guides for the best tools to use (like pizza stones or peels) and discover the best flour for making homemade pizza to achieve professional-level results in your own kitchen!
Artichoke Pizza FAQs
For convenience and flavor, jarred marinated artichoke hearts are highly recommended. They are preserved in oil with herbs and spices, offering a rich, tangy flavor that’s perfect for pizza. While fresh artichokes can be used, they require significant preparation (trimming, cleaning, cooking) which can be time-consuming. Frozen artichokes can also work, but ensure they are thoroughly thawed and patted dry to avoid adding excess moisture to your pizza.
Absolutely! If you prefer a more traditional pizza experience, simply skip the crème fraîche or sour cream. Replace it with your favorite homemade or high-quality store-bought tomato sauce. You can then add a blend of Fontina and mozzarella cheese on top of the sauce before layering the artichokes and prosciutto cotto. The combination is equally delicious!
Yes, you certainly can! The pizza dough is excellent for advance preparation. You can make it anywhere from a few hours to a day (or even two) ahead of time. If you’re not planning to use the dough on the same day, simply place it in an oiled, covered bowl in the refrigerator after its first rise. Allow it to come to room temperature for about 30-60 minutes before rolling. It’s best to assemble and top the pizza only when you are ready to bake it, ensuring the freshest taste and texture.
Leftover artichoke pizza will keep well in an airtight container in the refrigerator for 2-3 days. You can also freeze individual slices in suitable freezer-safe containers or wrapped tightly in foil and plastic wrap for up to 1-2 months. Be aware that the creamy, cheesy texture might change slightly after freezing and thawing, but it will still be delicious. To reheat, place leftover slices in a preheated oven (around 350°F / 175°C) for 8-10 minutes, or until heated through and crispy, avoiding the microwave for best results.
For both the pizza dough and any finishing drizzle, we highly recommend using extra virgin olive oil. Its rich, fruity flavor adds an authentic Mediterranean touch that enhances the overall taste of the pizza. A good quality olive oil can make a noticeable difference in the final outcome.
More Delicious Pizza Recipes You Might Like
If you’ve enjoyed this delightful artichoke pizza, you’ll love exploring other incredible pizza creations from our kitchen:
- Pizza Napoli (Anchovies and Capers)
- Quattro Stagioni (Four Seasons Pizza)
- Quattro Formaggi (Four Cheese Pizza)
- Cheesy Potato Pizza
- Sfincione – Sicilian Pizza
- Taleggio Mushroom Pizza
Artichoke Pizza with Prosciutto Cotto Recipe
Most of our recipes come with step-by-step photos, helpful tips and tricks to make it perfectly first time, and even video!
Artichoke Pizza with Prosciutto Cotto
By Emily
Ingredients
Pizza Dough
- 4 cups Italian 00 flour, (500g) spooned and leveled
- 2 tsp fast action dried yeast, (7g)
- 1 1/3 cups lukewarm water, (320ml)
- 1 pinch salt
- 1/2 tsp sugar
- 1 tbsp olive oil
Toppings
- 1.5 cups sour cream (or crème fraîche)
- 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, add the flour, sugar, salt, and yeast to a large bowl, ensuring the salt and yeast are placed on opposite sides before mixing them lightly.
- Create a well in the center, then add the water and olive oil. Mix everything together with a spoon or spatula until a rough dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for approximately 10 minutes until it becomes smooth, soft, and elastic.
- Shape the dough into a round ball and place it in a lightly oiled, clean bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for 2-3 hours, or until it has doubled in size.
- Once risen, divide the dough into two equal portions and shape each into a ball, ready for rolling and topping.
Assemble the pizza
- Preheat your oven to 400°F (200°C).
- Lightly dust two large baking trays with semolina flour. Roll out each dough ball to fit the trays, aiming for about 1/4 inch thickness.
- In a small bowl, mix the sour cream and grated cheese together. Spread half of this mixture evenly over the base of each pizza.
- Tear the slices of prosciutto cotto and divide them between the two pizzas. Top with equal amounts of the sliced marinated artichokes.
- Bake in the preheated oven for approximately 15 minutes, or until the crust is crispy and golden, and the cheese is melted and bubbling.
Video
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 ourInstant Pizza Dough.
- The white base – both sour cream and crème fraîche 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 or sun-dried tomatoes.
- 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!
Helpful Info for All Recipes
- We always use extra virgin olive oil in all of our recipes unless stated otherwise.
- When using canned or jarred tomatoes of any kind, we recommend Cirio or Mutti brands for the best results and flavor.
- All vegetables are medium-sized unless specified 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.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was first published on 23rd July 2017 but has since been updated with fresh content, enhanced details, and improved SEO for an even better reader experience.