Ibérico pizzetta bianca

Contains pork – recipe is for non-Muslims only

Enjoy a little luxury with this Spanish-inspired pizza, topped with ricotta cheese, artichokes and Ibérico ham. It takes a little effort, but it's oh so worth it

  • Prep:30 mins
    Cook:15 mins
    Plus rising
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 438
  • fat 18g
  • saturates 5g
  • carbs 50g
  • sugars 2g
  • fibre 4g
  • protein 17g
  • salt 2.5g


  • 250g strong white bread flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp from a sachet of fast-action dried yeast
  • ½ tsp sugar
  • 1 tbsp olive oil
  • 100g ricotta cheese
  • 30g parmesan, grated
  • 280g chargrilled artichokes
  • 40g Ibérico ham
  • 2 tbsp olive oil
  • rocket leaves, to serve


  1. To make the dough, mix the flour, salt, yeast and sugar together in a large bowl. Pour in the oil and 150ml lukewarm water, stir, then use your hands to bring the mixture together to form a dough. Tip onto a lightly floured surface, and knead and stretch for around 5 mins until the dough feels smooth. Shape into a ball, then put in an oiled bowl, sprinkle with a little flour, cover with cling film and set aside in a warm place until doubled in size – around two hours, depending on the heat of your kitchen.

  2. Heat oven to 250C/230C fan/gas 8 and put two baking trays in the oven to heat up. Tip the dough onto a floured surface and cut into four. Roll each piece into a long oval shape, around 30cm long, adding flour to the surface when necessary to make sure the dough doesn’t stick. Spread a large spoonful of ricotta over each pizzetta, then top with the parmesan, a few pieces of chargrilled artichoke and slices of Ibérico ham. Or, if you prefer, add the ham to the cooked pizzetta.

  3. Working quickly, remove the hot baking trays from the oven and dust with some flour. Using your hands, lift each pizzete onto the baking trays – don’t worry if they lose their shape a bit, you can always pull them back into shape on the tray. Drizzle with olive oil, then bake for 12-15 mins until crisp and golden. Finish with a grating of black pepper and a scattering of rocket, then cut each pizzette on a diagonal into four and serve.

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