The most incredible Artichoke Pizza with a rich, cheesy white base, topped with marinated artichokes and prosciutto cotto (Italian cooked ham). Elevate your next pizza night with this flavorful recipe.
This artichoke pizza is truly delicious. A light, crispy crust meets a tangy, cheesy white base, finished with marinated artichokes and salty prosciutto cotto—pure comfort food.
It’s hard to pick a favourite pizza, but this one ranks up there alongside classics like Pizza Napoli, Quattro Formaggi, and spicy salami. The combination of creamy base, melty cheese and vibrant artichokes makes it a standout.
Ready to try something new? I think you’ll love it.
Ingredients you need
You can use either our traditional pizza dough recipe or the instant yeast-free pizza dough if you’re short on time. The traditional dough gives a soft, light and crisp crust, while the instant version is quick and convenient.
The remaining ingredients are straightforward: marinated jarred artichokes (for convenience and flavor), creme fraiche or sour cream for the white base, Fontina or Gruyere cheese for melting, and prosciutto cotto (Italian cooked ham). See the photo below for a visual of everything you need.
How to make Artichoke Pizza – step by step
Prepare the pizza dough
Put the flour in a large mixing bowl. Place the yeast and salt on opposite sides, then make a well in the centre. Add the lukewarm water and olive oil.
Mix until a rough dough forms, then knead for about 10 minutes until the dough is smooth, soft and elastic. Place the dough in a lightly oiled bowl, cover and let it rise in a warm place for 2–3 hours or until it has roughly doubled or tripled in size.
When the dough has risen, divide it into two pieces and shape each into a ball, ready for rolling out.
Add the toppings
Lightly dust two large baking trays with semolina flour and roll the dough out to fit. Aim for a thickness of about 1/4 inch.
Stir the sour cream (or creme fraiche) with the grated cheese until combined. Spread half of the mixture evenly across each pizza base.
Tear the prosciutto into pieces and distribute it between the two pizzas. Top each with equal amounts of sliced marinated artichokes.
Bake at 400°F (200°C) for about 15 minutes, or until the crust is crisp and golden and the cheese has melted and begun to colour.
Top tips and recipe FAQs
- The dough – traditional dough needs 2–3 hours to prove. If you’re short on time, the instant yeast-free dough is a quick alternative.
- The white base – both sour cream and creme fraiche make a creamy base. For cheese, Fontina or Gruyere melt beautifully; scamorza or a mild white cheddar also work well.
- Toppings – to make this vegetarian, omit the prosciutto and add extra artichokes or mushrooms.
- Pizza making – for better homemade results, use semolina for dusting and a hot oven. Stretch the dough thin for a crisp finish.
Jarred marinated artichoke hearts are my go-to: they’re convenient and full of flavour. Fresh artichokes require more prep, and frozen artichokes should be fully thawed before using.
Yes. Omit the creme fraiche and use a tomato sauce, then top with Fontina or mozzarella before adding the artichokes and ham.
Yes. You can make the dough hours or a day ahead—store it in the fridge if not using the same day. Add toppings and bake only when you’re ready.
Store leftover pizza in the fridge for 2–3 days or freeze in suitable containers. Texture can change after freezing; reheat in the oven until hot for best results.
More delicious pizza recipes you might like
- Pizza Napoli (anchovies and capers)
- Quattro Stagioni (four seasons pizza)
- Quattro Formaggi (four cheese pizza)
- Cheesy Potato Pizza
- Sfincione – Sicilian Pizza
- Taleggio Mushroom Pizza
If you try this Artichoke Pizza or any recipe on the blog please leave a comment to let me know how it turned out—I love hearing from readers!
This post was first published on 23rd July 2017 and has been updated since.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to get it right the first time.
Artichoke Pizza with Prosciutto Cotto
By Emily
Ingredients
Pizza dough
- 4 cups* Italian 00 flour (500g) *spooned and leveled
- 2 tsp fast action dried yeast (7g)
- 1 1/3 cups lukewarm water (320ml)
- 1 pinch salt
- 1/2 tsp sugar
- 1 tbsp olive oil
Toppings
- 1.5 cups sour cream (or creme fraiche)
- 2 cups grated Gruyere or Fontina
- 4 large slices prosciutto cotto (Italian ham)
- 1 cup marinated artichoke hearts, sliced (150g)
- Semolina flour for dusting
Instructions
Make the pizza dough
- Put the flour, sugar, salt and yeast in a large bowl, keeping salt and yeast on opposite sides.
- Add water and olive oil, then mix to form a rough dough.
- Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
- Shape into a ball, place in a lightly oiled bowl, cover and let rise in a warm place for 2–3 hours until doubled.
- Divide the risen dough into two and shape into balls for topping.
Assemble the pizza
- Preheat the oven to 400°F / 200°C.
- Dust two large baking trays with semolina and roll the dough to about 1/4 inch thick to fit each tray.
- Mix sour cream and grated cheese. Spread half the mixture over each base.
- Tear the prosciutto and distribute it on the pizzas, then add the artichokes.
- Bake for around 15 minutes or until the crust is crisp and golden.
Video
Notes
- The dough – traditional dough needs 2–3 hours to prove. For a quick option, use instant yeast-free dough.
- The white base – sour cream or creme fraiche both work well. Fontina, scamorza, Gruyere or a mild white cheddar are good melting cheeses.
- Toppings – to make it vegetarian, skip the prosciutto and add extra artichokes or mushrooms.
- Pizza making – use semolina for dusting and a hot oven to get a crisp, golden crust.
Helpful Info for All Recipes
- I use extra virgin olive oil in my recipes unless stated otherwise.
- When using canned or jarred tomatoes I recommend Mutti or Cirio for best flavour.
- All vegetables are medium sized unless otherwise noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Carbohydrates: 66g |
Protein: 29g
Nutrition information is approximate.