Prosciutto, Artichoke and Pesto Pizza
Breville Test Kitchen

Breville Test Kitchen

Prosciutto, Artichoke and Pesto Pizza

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

1 hr 40 mins total time

40 mins active time


Makes 1classic crust pizza



For the dough

  • bread flour icon
    1⅓ cups (7 oz) bread flour
  • instant dried yeast icon
    1 tsp instant dried yeast
  • granulated sugar icon
    ½ tsp granulated sugar
  • flaky sea salt icon
    ½ tsp flaky sea salt
  • olive oil icon
    1 tsp olive oil
  • lukewarm water icon
    3½ oz lukewarm water
  • semolina icon
    1 tbsp semolina

For the basil pesto

  • olive oil icon
    ¼ cup (2 fl oz) olive oil
  • firmly packed basil leaves icon
    1 cup (1 oz) firmly packed basil leaves
  • small clove garlic icon
    ½ small clove garlic


  • pine nuts icon
    1 tbsp pine nuts


  • parmesan cheese icon
    ¾ oz parmesan cheese

    coarsely chopped

  • flaky sea salt icon
    ¼ tsp flaky sea salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the topping

  • shredded mozzarella cheese icon
    ⅓ cup (1¼ oz) shredded mozzarella cheese
  • prosciutto icon
    4 slices (2 oz) prosciutto


  • artichoke hearts in oil icon
    2 (1½ oz) artichoke hearts in oil


  • sun-dried tomatoes in oil icon
    ¼ cup (1¼ oz) sun-dried tomatoes in oil


  • pitted Kalamata olives icon
    12 (1¾ oz) pitted Kalamata olives


  • fresh mozzarella balls (bocconcini) icon
    3 (3¼ oz) fresh mozzarella balls (bocconcini)


To serve

  • extra-virgin olive oil icon
    Extra-virgin olive oil
  • flaky sea salt icon
    Flaky sea salt
  • freshly ground black pepper icon
    Freshly ground black pepper


  • 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer with the dough hook. Mix to combine. Add the warm water and oil to the dry ingredients. Mix on medium speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the warm water and oil to the dry ingredients. Mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic).
  • 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 45 minutes or until the dough doubles in size.
  • 3Meanwhile, make the basil pesto, combine all the ingredients in a blender or food processor. Blend or process until combined. Spoon into a clean jar. Cover the top with a thin layer of olive oil and store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • 4Sprinkle the semolina onto a clean counter. Turn the dough onto the semolina and punch down to remove the excess air. Knead until smooth. Stretch the dough out until it is large enough to cover the pizza pan.
  • 5Insert the wire rack into the bottom shelf position. Preheat the oven. Select PIZZA/CONVECTION/FRESH/425°F/17 minutes and press start.
  • 6Spread ¼ cup (2¼ oz) of the basil pesto over the pizza dough. Top with mozzarella, prosciutto and artichokes.
  • 7Once preheated, put the pizza in the oven and cook for 10 minutes.
  • 8Remove the pizza from the oven, top with, tomatoes, olives and bocconcini, poking the tomatoes under so they won't burn. Cook a further 7 minutes until the bocconcini is soft and the dough is browned.
  • 9Remove the pizza from the oven, drizzle with extra virgin olive oil and season with salt and pepper. Slice and serve.
Hors d'oeuvr/Appetizers
Main course
Kid Friendly
Kid Friendly

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