Speedy ham & artichoke pizza

Name: Speedy ham & artichoke pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 g ready-made pizza dough; 125 g Cirio passata; 1 small clove garlic, finely grated; 1 tsp extra virgin olive oil; 100 g chargrilled artichokes, drained; 150 g Italian mozzarella, drained and patted dry; Plain flour, for dusting; 3 slice/s No.1 Wiltshire Cured Ham; 2 tbsp Parmigiano Reggiano, finely grated; Small handful basil leaves

This pizza uses ready-made dough, so it’s easy to make whenever a craving strikes.

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Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g ready-made pizza dough
125g Cirio passata
1 small clove garlic, finely grated
1 tsp extra virgin olive oil
100g chargrilled artichokes, drained
150g Italian mozzarella, drained and patted dry
Plain flour, for dusting
3 slice/s No.1 Wiltshire Cured Ham
2 tbsp Parmigiano Reggiano, finely grated
Small handful basil leaves

Take the dough out of the fridge 15 minutes before use. Preheat the oven to 240°C, gas mark 9, and put a large baking sheet in the oven to heat up. Mix the passata, garlic and oil in a bowl and season; set aside. Halve the artichokes, then tear the mozzarella into bitesized pieces.
Dust a sheet of baking parchment with plain flour. Use your hands to stretch the dough into a rough 30cm circle, then place on the dusted parchment. Spread with the passata mixture, then scatter over the mozzarella and artichokes evenly. Roughly tear the ham and arrange over the top with a grind of black pepper.
Transfer the pizza, on the parchment, onto the hot baking sheet and bake for 8-10 minutes until puffed up and golden. Allow to cool for a couple of minutes before scattering with the Parmigiano Reggiano and basil leaves, then serve.

Cook’s tip

Mozzarella cucina contains less water than traditional mozzarella, so is ideal for melting on a pizza. If you can't find it, use a ball of roughly torn mozzarella instead, just pat dry with kitchen paper first.