- Serves4
- CourseMain meal
- Prepare20 mins
- Cook10 mins
- Total time30 mins
Ingredients
- 125g passata
- 1 small clove garlic, finely grated
- 1 tsp extra virgin olive oil
- 175 g pack chargrilled artichokes in a herb dressing
- 200 g mozzarella cucina (cooking mozzarella)
- Plain flour, for dusting
- 2 x 220g balls The Northern Dough Co frozen pizza dough, defrosted and at room temperature
- 2 -3 slices Unearthed French Torchon Ham
- 2 tbsp Parmigiano Reggiano, finely grated
- 16 basil leaves
Method
Preheat the oven to 240°C, gas mark 9, and put 2 large baking sheets in the oven to heat up. Mix the passata, garlic and oil in a bowl and season; set aside. Halve the artichokes, then cut the mozzarella into 1.5cm cubes.
On a lightly floured surface, roll each ball of pizza dough to a rough circle about 30cm in diameter. Put each on a sheet of baking parchment. Spread each with 1⁄2 of the passata, then scatter over the mozzarella and artichokes evenly. Roughly tear the ham and arrange over the top. Scatter with the Parmigiano Reggiano and 1⁄2 the basil leaves, and grind over a little black pepper.
Transfer the pizzas, on the parchment, onto the hot baking sheets (or cook in 2 batches if necessary) and bake for 8-10 minutes until puffed up and golden. Allow to cool for a couple of minutes before scattering with the remaining 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.
And to drink...
Waitrose Blueprint Sauvignon Blanc, Marlborough, New Zealand (75cl), is a refreshing white wine with citrus and passion fruit flavours.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,089kJ/ 498kcals |
|---|---|
Fat | 21g |
Saturated Fat | 9.3g |
Carbohydrates | 49g |
Sugars | 2.4g |
Fibre | 5.9g |
Protein | 26g |
Salt | 3.3g |