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Photo of Proscuitto and artichoke pizza by WW

Proscuitto and artichoke pizza

Total Time
1 hr 35 min
20 min
15 min
Crunchy golden pizza topped with crisp prosciutto, marinated artichokes and baby bocconcini cheese


Dry yeast

2 tsp

Caster sugar

1 tsp

Plain flour

2¼ cup(s), (335g)

Tomato paste

2 tbs


2 medium, chopped

Prosciutto fat trimmed

40 g, fat trimmed

Artichoke hearts, canned, rinsed, drained

100 g, (170g jar)


80 g, thinly sliced

Fresh basil

2 tbs, to serve


  1. Preheat oven to 240°C or 220°C fanforced. Combine yeast, sugar, salt and ¾ cup (180ml) warm water in a jug. Cover with plastic wrap and stand for 10 minutes or until mixture is foamy.
  2. Place flour in a large bowl. Make a well in the centre and pour in yeast mixture, stirring until combined. Turn dough onto a lightly floured surface and knead until just smooth. Place dough in a bowl, cover with plastic wrap and stand for 1 hour or until doubled in size.
  3. Meanwhile, blend or process tomato paste and tomatoes until smooth. Place in a small saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until reduced by half. Set aside.
  4. Turn dough out onto a lightly floured surface and knead for 30–40 seconds. Roll out to a 20cm x 30cm rectangle and spread with tomato mixture, leaving a 1cm border. Top with prosciutto, artichokes and bocconcini. Bake for 15 minutes or until golden and crisp. Serve pizza sprinkled with basil.


SERVING SUGGESTION: A salad of shaved fennel and radicchio drizzled with 1 tablespoon extra virgin olive oil and 2 teaspoons balsamic vinegar.TIP: Use 2 x 80g wholemeal pita breads as bases.