Ham & artichoke pizza

Name: Ham & artichoke pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 125 g passata; 1 small clove garlic, finely grated; 1 tsp extra virgin olive oil; 175 g pack chargrilled artichokes in a herb dressing; 200 g mozzarella cucina (cooking mozzarella); Plain flour, for dusting; 2 x 220g balls The Northern Dough Co frozen pizza dough, defrosted and at room temperature; 2 -3 slices Unearthed French Torchon Ham; 2 tbsp Parmigiano Reggiano, finely grated; 16 basil leaves

A tasty treat any night of the week, this simple pizza uses ready-made dough you can keep stashed in the freezer, so it's ready whenever a craving strikes.

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Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

125g passata
1 small clove garlic, finely grated
1 tsp extra virgin olive oil
175 g pack chargrilled artichokes in a herb dressing
200 g mozzarella cucina (cooking mozzarella)
Plain flour, for dusting
2 x 220g balls The Northern Dough Co frozen pizza dough, defrosted and at room temperature
2 -3 slices Unearthed French Torchon Ham
2 tbsp Parmigiano Reggiano, finely grated
16 basil leaves

Preheat the oven to 240°C, gas mark 9, and put 2 large baking sheets in the oven to heat up. Mix the passata, garlic and oil in a bowl and season; set aside. Halve the artichokes, then cut the mozzarella into 1.5cm cubes.
On a lightly floured surface, roll each ball of pizza dough to a rough circle about 30cm in diameter. Put each on a sheet of baking parchment. Spread each with 1⁄2 of the passata, then scatter over the mozzarella and artichokes evenly. Roughly tear the ham and arrange over the top. Scatter with the Parmigiano Reggiano and 1⁄2 the basil leaves, and grind over a little black pepper.
Transfer the pizzas, on the parchment, onto the hot baking sheets (or cook in 2 batches if necessary) and bake for 8-10 minutes until puffed up and golden. Allow to cool for a couple of minutes before scattering with the remaining basil leaves, then serve.

Cook’s tip

Mozzarella cucina contains less water than traditional mozzarella, so is ideal for melting on a pizza. If you can't find it, use a ball of roughly torn mozzarella instead, just pat dry with kitchen paper first.