Pizza with Artichoke Hearts, Prosciutto and Basil Pesto

Name: Pizza with Artichoke Hearts, Prosciutto and Basil Pesto
Yield: Makes 2 30 cm/12 in pizzas
Ingredients: ½ quantity pizza dough; 30 ml /2 tbsp golden marjoram or marjoram leaves, roughly chopped; 30 ml /2 tbsp good-quality basil pesto; 4 thin slices prosciutto, gently ripped into pieces; 30 ml /2 tbsp golden marjoram or marjoram leaves, roughly chopped; 50 g /2 oz Gruyère cheese, grated; 4 artichoke hearts in olive oil, drained and each cut into 4 lengthways; salt and ground black pepper; salt and ground black pepper; fine ground semolina, for sprinkling; olive oil, for drizzling

Preparation info

Makes
2
30 cm 12 in pizzas

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This pizza has basil pesto as a base. You can make your own or use a good quality fresh one. The prosciutto crisps up beautifully in the wood-fired oven.

Ingredients

½ quantity pizza dough
30 ml /2 tbsp good-quality basil pesto

Pizza

Method

Build up the fire in the oven until it is about 400°C/750°F, this will take about 60 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and close the oven door.