Let me tell you, this ham & artichoke pizza is my favorite pizza recipe these days. It is a simplified version of the famous pizza capricciosa, but it has the distinct flavors of Italian spiced ham (see recommendations) and the soft tanginess of canned artichoke hearts.

There is one secret to getting the best out of a ham & artichoke pizza, and that’s using Italian prosciutto cotto. Nothing compares to its flavor, believe me. Try this pizza at home and never order pizza again!

Tips for Making Ham & Artichoke Pizza

The amounts in this recipe yield 1 large ham and artichoke pizza.
You need 280 g (10 oz) of dough for a regular-size pizza, and 140 g (5 oz) for a small pizza.
If you are making more than one pizza, cut the dough into equal pieces, about 10 oz or 280 g each, and form a ball for each pizza.
Use prosciutto cotto, or cooked ham if you can’t find it, for this pizza.
Canned artichoke hearts pair best with the flavors of the ham.
See my pizza dough recipe for more details.
Also learn how to shape your pizza at home.

Ham And Artichoke Pizza

An easy to make yet favorite pizza recipe. Ham & artichoke pizza, a simplified version of the famous Italian pizza capricciosa.

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Course

Cuisine Italian

Servings pizza

Ingredients

10 oz pizza dough 280 g
4 tbsp tomato purée (passata) 66 g
extra virgin olive oil a few drops
1 pinch Dried oregano
1 pinch salt
5½ oz fresh mozzarella cheese 150 g
1 slice cooked ham about 100 g or 3.5 oz, preferably prosciutto cotto
3-4 artichoke hearts canned

Instructions

Preheat your oven to the highest heat possible.
Form the pizza dough into a ball. Start by making a circular motion with the palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape. Put your pizza dough balls on a lightly floured work surface. Dust them with a little more flour, and let them proof, covered with a kitchen towel, for another 15 minutes.
Shape your dough into a large, thin disk and place it in a pizza pan.
Put the tomato purée (passata) on your pizza dough, in the middle. With the back of a spoon or a ladle, using circular motions toward the edges, make sure the tomato covers your pizza dough. Leave an edge about 1 inch (2-3 cm) thick.
Drizzle a few drops of extra virgin olive oil and sprinkle on some dried oregano and salt.
Add mozzarella cheese. Just tear it into bite-size pieces and place them over the tomato sauce.
Top the pizza with the cooked ham. Add it in whole slices or tear it into bite-size pieces.
Cut the artichoke hearts into 4 or 8 pieces. Place them on top of the pizza.
Transfer your ham & artichoke pizza to the oven. Bake for 10 minutes, or until the edges are slightly browned.