Buttery Artichoke and Prosciutto Sicilian Pizza
Buttery Artichoke and Prosciutto Sicilian Pizza
This Sicilian pizza features a luxurious, buttery focaccia-like crust, a hallmark of traditional Sicilian pizza. The thick, yet airy dough provides a perfect foundation for a generous layer of tender, braised artichoke hearts, salty prosciutto di Parma, and creamy, bubbling fontina cheese. A bright citrusy lift from fresh lemon zest cuts through the richness, while a sprinkle of fresh parsley adds a herbaceous finish. This elegant take on Sicilian pizza offers a delightful balance of textures and flavors, making it an excellent choice for a sophisticated weeknight meal or an impressive appetizer for gatherings. Its robust base and flavorful toppings make for a satisfying and memorable culinary experience.
- Preparation time
- 25 min
- Cooking time
- 30 min
- Total time
- 55 min
- Servings
- 8
Instructions
Preparation
- 1Preheat oven to 425°F (220°C). Lightly grease a 9x13 inch (23x33 cm) baking pan with olive oil.
- 2Press the focaccia dough evenly into the prepared baking pan, stretching it to the edges. If the dough springs back, let it rest for 10 minutes and then continue stretching.
- 3In a small bowl, whisk together the melted butter, minced garlic, salt, and black pepper.
- 4Separate the prosciutto slices and lightly toast them in a dry pan over medium heat for 1-2 minutes until slightly crispy. Set aside.
Assembly and Baking
- 1Brush the butter-garlic mixture over the entire surface of the focaccia dough.
- 2Scatter the drained and quartered artichoke hearts evenly over the dough.
- 3Distribute the fontina cheese over the artichoke hearts.
- 4Arrange the crispy prosciutto slices over the cheese.
- 5Bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
- 6Remove the Sicilian pizza from the oven. Immediately sprinkle with lemon zest and fresh chopped parsley.
- 7Let rest for 5 minutes before slicing and serving. The thick, airy crust ensures a satisfying Sicilian pizza experience.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 22 g
- Carbs
- 46 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 22 g |
| Carbs | 46 g |
Tips
- Ensure artichokes are thoroughly drained to prevent a soggy crust. Pat them dry with paper towels if necessary before adding.
- Don't overcrowd the pan when toasting prosciutto; cook in batches for optimal crispness. This enhances its savory appeal.
- For the best crust, let the pizza cool slightly after baking before slicing. This allows the cheese to set and the crust to become perfect.