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Prosciutto di Parma®, Artichoke and Mozzarella Pizzas



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9 oz. fresh baby artichokes or frozen artichoke hearts, thawed and halved
1 lemon
1 lb. pizza dough
olive oil, as needed
1 large onion, sliced
1 tsp. chopped garlic
8 oz. ricotta cheese
1 tbsp. lemon juice
2 tbsp. finely chopped thyme leaves
3 tbsp. finely chopped parsley
6 oz. thinly sliced Prosciutto di Parma®, cut in strips
8 oz. mozzarella, cut in 1/4" slices
3/4 cup grated Parmigiano-Reggiano® cheese


  1. 1
    Preheat oven to 500°F. Trim fresh baby artichokes; cut in halves; rub cut surfaces with lemon.
  2. 2
    Cut pizza dough in 4 equal pieces; roll into balls; cover with plastic wrap and let rest for 20 minutes.
  3. 3
    In a skillet, over medium heat, heat oil. Add onion; sauté until golden brown, about 5 minutes. Add fresh artichokes, garlic, salt and pepper to taste, and 3/4 cup water; simmer, covered, until artichokes are tender and liquid has evaporated, about 15 minutes. (If using frozen artichokes, add after 10 minutes of cooking; drain).
  4. 4
    In a bowl, combine ricotta, lemon juice, thyme, parsley, and salt and pepper to taste.
  5. 5
    Roll each piece of dough into 9" circles; transfer to four oiled 10" pans. Spread herbed ricotta over pizza dough, dividing evenly, leaving a 1/2" border. Scatter Prosciutto di Parma®, mozzarella and Parmigiano Reggiano® on top.
  6. 6
    Bake pizzas until crusts are crisp and brown, about 10 minutes.


Red Clay Restaurant, Cambridge, Massachusetts

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cuisines European, Italian
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