Pesto pizza with artichokes & prosciutto

• Italian pizza base290g twin-pack g

  mix

• tomatoes↗4

  (350g/12oz), skinned, seeded and finely chopped

• green pesto↗3 tbsp tbsp
• artichoke heartsabout 260g jar g

  or baby artichokes in oil, halved if not already done

• prosciutto↗50g g
• mozzarella↗150g packet g

  drained and finely sliced

• freshly grated parmesan25g g

  (or vegetarian alternative)

• oil2 tbsp tbsp

  from the artichoke jar

Step-by-step instructions

1. 1

   Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.

2. 2

   Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.

3. 3

   Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.