Pesto Pizza with Artichokes and Prosciutto
Elevate your pizza night with this irresistible Pesto Pizza with Artichokes and Prosciutto, a gourmet twist on a classic favorite. Featuring a crisp, golden crust as its foundation, this recipe layers fragrant basil pesto, gooey mozzarella, and nutty parmesan for an explosion of flavor in every bite. Tender artichoke hearts and juicy cherry tomatoes add a burst of freshness, while ribbons of savory prosciutto bring an elegant touch. Topped with a handful of peppery arugula and a drizzle of olive oil, this 30-minute dish is as visually stunning as it is delicious. Perfect for entertaining or a cozy dinner, this pesto pizza recipe is guaranteed to impress—and it's easy enough for weeknight cooking. Bake it to bubbly perfection and savor the perfect balance of flavors!
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Recipe Information
Ingredients
- 1 ball (about 12 oz) Pizza dough
- 0.33 cup Basil pesto
- 1.5 cups Shredded mozzarella cheese
- 0.25 cup Parmesan cheese
- 1 cup Artichoke hearts (canned or jarred, drained and quartered)
- 4 Prosciutto slices
- 0.5 cup Cherry tomatoes (halved)
- 1 cup Fresh arugula
- 1 tbsp Olive oil
- 1 tbsp Cornmeal or flour (for dusting)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat up.
Lightly dust a clean work surface with cornmeal or flour. Roll out the pizza dough into a 12-inch circle or your desired shape.
Carefully transfer the rolled-out dough onto a sheet of parchment paper for easy handling.
Spread the basil pesto evenly over the pizza dough, leaving a small border around the edges for the crust.
Sprinkle the shredded mozzarella cheese over the pesto, followed by the parmesan cheese.
Distribute the artichoke hearts and cherry tomato halves over the cheese layer.
Gently place the prosciutto slices on top of the other toppings, allowing them to slightly overlap.
Drizzle the olive oil over the assembled pizza and sprinkle with salt and black pepper.
Using the parchment paper, transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes. Scatter the fresh arugula on top before slicing and serving.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
