Steps
- Prepare 290g of pizza base mix according to the package directions. Roll thinly into a shallow 12in / 30cm round baking pan and let rest as directed on the package. Preheat the oven to 425°F / 220°C.
- Peel, seed, and finely chop 4 tomatoes, about 350g in total. Mix with two-thirds of 3 tablespoons of green basil pesto. Spread over the dough, leaving a bare rim.
- Drain 260g of artichoke hearts in oil, reserving the oil. Halve the hearts and arrange on the pizza with 50g of torn prosciutto.
- Add 150g of drained sliced mozzarella, 25g of grated Parmesan, and black pepper. Mix the remaining pesto with 2 tablespoons of reserved artichoke oil and drizzle over the top.
- Bake for 20 minutes, until the base is cooked through and the cheese has melted.