We all know I like pizza around here. This has been my summer of pizza. So, since I had lots of marinated artichokes that were begging to be eaten, why not use them as a topping? The other toppings were mostly a clean-out-the-fridge situation that couldn’t have been better. A few slices of prosciutto, fresh mozzarella, fresh ricotta and plenty of Locatelli. Oh and a decent drizzle of the oil those artichokes were marinated in.
I would also like to note that you can certainly use some pre-made, marinated artichokes for this. In all honestly, I don’t think I would go through the whole process of making marinated artichokes just to use as a topping for this. Get a good jar, or some fresh from your deli counter and use those to top your pizza.
This pizza recipe uses my standard pan pizza dough that I’ve made a Sicilian-style Grandma Pie with Pepperoni and another Pepperoncini Pan Pizza with Salami. I love it! It’s very good, and I highly recommend you try it out. You deserve the best. Ok, now let’s make a pie…
We all know I like pizza around here. This has been my summer of pizza.
Sicilian-Style Pan Pizza with Artichokes, Prosciutto and Ricotta
Let’s talk pizza – specifically, this game-changing artichoke pan pizza that’s about to become your new favorite. Think of it as a cross between traditional Sicilian pizza (Sfincione) and modern focaccia, loaded with marinated artichokes, salty prosciutto, and a trinity of Italian cheeses that’ll make your mouth water.
I had some marinated artichokes begging to be used, and what better way than on a pillowy-soft square pizza? The beauty of this recipe lies in its simplicity and flexibility. While I have a recipe for how to make homemade marinated artichokes, store-bought ones work perfectly too.
Jump to:
- Ingredients
- Step-by-Step Instructions
- Variations & Serving Ideas
- Recipe Card
- Frequently Asked Questions
Artichoke Pan Pizza Ingredients
Pizza Dough
A focaccia-style base that is crunchy, light and airy. Either store bough or homemade pan pizza dough
Marinated Artichokes
The star of the show, a little tangy, full of flavor. Ideally you want oil packed and make sure to save some of the oil to drizzle on top of the pizza.
Prosciutto
Thin sliced, dry-cured Italian ham that adds a salty, crunchy bite to this pizza once it’s cooked.
Fresh Ricotta
Go full fat here. Adds a nice creamy element to the pizza
Fresh Mozzarella
Provides that classic pizza cheese pull we all love. Make sure to drain and blot off any excess moisture.
Pecorino Romano
The classic Italian hard, salty cheese made from sheep’s milk.
How to Make Artichoke Pizza
You’ll need to start with either store bought or homemade pizza dough for this recipe. My Basic Pan Pizza Dough is what was used here.
Stretch The Dough
Line baking sheet with parchment paper, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. You may need to let it rest for 20 mins and gently stretch it again if it keeps springing back on you. Let rise for about an hour at room temp.
Preheat Oven
Get your oven preheated to as hot as it will go. Usually that will be 500°F (260°C), but if you can go to 550°F (285°C) do it. Place rack in center of over.
Top Pizza
Once your dough is on its final rise and your oven is fully preheated as hot as it will go, you can get to topping that pizza. Scatter your mozzarella and dollops of ricotta. Then roughly tear the prosciutto and scatter on top. Then those artichokes, a good drizzle of the oil they were stored in and half of your Locatelli. Just shower it on top.
Bake
Bake the pizza for 16-18 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 18 min mark. After those initial 16-18 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn’t burn!
Eat up!
Before serving sprinkle over the remaining Locatelli. And more oil if you want. I did. Now, dig it!
Variations On Artichoke Pizza
Make a Vegetarian Version
Skip the prosciutto and add extra artichokes and olives
Go Completely Vegan
Forget the cheese, add extra artichokes, olives, thinly sliced potato and lots of breadcrumbs
What to Serve with Artichoke Pizza and Other Recipes You Might Like
Artichoke Pizza
Equipment
- 1 quarter sheet tray 9×13” or 10×15” both work
Ingredients
- 1 pan pizza dough
- 10 marinated artichokes however many you want plus some of the oil they come in
- 4 slices prosciutto
- 1 C fresh ricotta
- 8 oz fresh mozzarella
- 1/4 C grated Locatelli divided
Instructions
- You’ll need to start with either store bought or homemade pizza dough for this recipe.Line baking sheet with parchment paper, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. You may need to let it rest for 20 mins and gently stretch it again if it keeps springing back on you. Let rise for about an hour at room temp.
- Get your oven preheated to as hot as it will go. Usually that will be 500°F (260°C), but if you can go to 550°F (285°C) do it. Place rack in center of over.
- Once your dough is on its final rise and your oven is fully preheated as hot as it will go, you can get to topping that pizza. Scatter your mozzarella and dollops of ricotta. Then roughly tear the prosciutto and scatter on top. It will shrink as it cooks. Then those artichokes, a good drizzle of the oil they were stored in and half of your Locatelli. Just shower it on top.
- Bake the pizza for 16-18 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 18 min mark. After those initial 16-18 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn't burn.
- Before serving sprinkle over the remaining Locatelli. And more oil if you want. I did. Then dig it!
Artichoke Pizza: Frequently Asked Questions
Can I use store-bought pizza dough?
While the recipe shines with homemade pan pizza dough, quality store-bought dough works perfectly. Look for fresh dough from local pizzerias or premium grocery stores. And be sure to generously grease your baking tray.
What’s the best substitute for Pecorino Romano?
Parmigiano-Reggiano is a good alternative. You want a hard, aged Italian cheese. Something that is salty and nutty.
Why pan pizza style?
The thicker crust of pan pizza, similar to Sicilian-style pizza, provides a nice sturdy base for this pizza while still having a light, airy interior.
Can I make this ahead?
The dough can be prepared up to 72 hours in advance. Once baked, the pizza is best enjoyed fresh form the oven, or even at room temp. Leftovers can be stored in the fridge for up to 3 days.
2 thoughts on Artichoke Pizza
It was a big hit! My only changes were adding fresh chopped rosemary to the ricotta and using freshly grated Parmesan cheese instead of the Locatelli. I also sprinkled it with fresh basil ribbons and balsamic cream after removing from the oven.
Elaine, so glad you liked it! That sounds delicious. Rosemary and the balsamic cream, YUM!