Roman Artichoke and Prosciutto Pizza
Roman Artichoke and Prosciutto Pizza
Experience the authentic taste of Rome with this incredible thin-crust pizza. A crisp, airy Roman-style base is lovingly stretched and topped with a harmonious blend of marinated artichoke hearts, savory prosciutto di Parma, and rich, melty fresh mozzarella. To finish, delicate dollops of creamy burrata are added after baking, ensuring their luxurious texture is preserved, and a sprinkle of fresh rosemary adds an aromatic touch. This pizza delivers a sophisticated balance of flavors and textures—tangy, salty, and milky—making it perfect for an elegant yet easy dinner or a special gathering. The signature thin crust, characteristic of Roman pizzerias, bakes to a perfect golden crisp, bringing a true taste of Italy to your kitchen.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 2
Instructions
Preparation
- 1Preheat your oven to 220°C (425°F) with a pizza stone or baking steel inside, if using, for at least 30 minutes. If not using, preheat a baking sheet.
- 2On a lightly floured surface, stretch or roll out the roman thin pizza dough to your desired thinness. This pizza traditionally has a very thin, crisp crust. Transfer the dough to a piece of parchment paper or a pizza peel dusted with semolina.
- 3Lightly brush the stretched dough with olive oil. Sprinkle with a pinch of salt and pepper.
- 4Evenly distribute the torn fresh mozzarella over the pizza base, leaving a small border for the crust. Arrange the drained and quartered artichoke hearts over the mozzarella.
Baking and Finishing
- 1Carefully transfer the pizza (with parchment paper, if using) onto the preheated pizza stone or baking sheet in the oven.
- 2Bake for 12-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and lightly browned.
- 3Once out of the oven, immediately arrange the slices of prosciutto di Parma over the hot pizza. The residual heat will slightly warm the prosciutto without cooking it excessively.
- 4Dot the pizza with torn pieces of burrata. The warmth from the pizza will gently melt the burrata, releasing its creamy center.
- 5Garnish with fresh chopped rosemary and a final drizzle of extra virgin olive oil before slicing and serving immediately.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 28 g
- Fat
- 36 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 28 g |
| Fat | 36 g |
| Carbs | 55 g |
Tips
- Ensure artichoke hearts are very well-drained to prevent a soggy pizza crust.
- For the crispiest Roman-style crust, use a preheated pizza stone or baking steel. It helps achieve that signature thin and crunchy texture.
- Add prosciutto and burrata right after baking; this preserves their delicate flavor and texture, enhancing the overall experience.