Pizza Bianco With Artichoke Hearts
This artichoke and prosciutto pizza is a delightful blend of Mediterranean flavors, featuring tender artichokes, flavorful prosciutto, and creamy cheese on a crispy crust. Each bite is bursting with the freshness of herbs and citrus, making it a perfect dish for sharing with friends and family. Enjoy the satisfying combination of ingredients that will transport your taste buds to Italy with this scrumptious pizza!
— Constant Cookbook
Ingredients
- 6 baby artichokes
- 400ml olive oil
- 200ml white wine
- 7 black peppercorns
- a few sprigs thyme
- 1 garlic clove
- ½ lemon , juiced
- 300g stracchino or taleggio cheese , sliced
- 10g fresh yeast or 1x 7g pack dried yeast
- ½ tsp sugar
- 375g 00 flour
- olive oil
Instructions
- Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
- 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.
- Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.
Yield
Serves 2
Nutrition
- Calories: 694 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Fiber Content: 3.5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1 milligram of sodium
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