Artichoke & Pancetta Pizza
1 x Lighthouse Pizza and Focaccia Bread Mix Sachet
1 x Lighthouse Yeast + Sachet
300ml lukewarm water
4 tbsp tomato paste
300g marinated artichoke hearts
40g baby spinach
Place bread mix and yeast in a large bowl. Add lukewarm water and mix with a fork to form dough. Mix further with hands and bring dough together.
Turn out dough onto a well-floured surface and knead for 8-10 minutes until soft and elastic. Add extra flour to prevent dough sticking.
Move dough to a lightly greased bowl, cover with a clean, damp cloth and leave in a warm place until dough doubles in size (approximately 45 minutes). Alternatively, the dough can be prepared in a bread machine using the dough setting.
Preheat oven to 220°C (200°C fan forced).
Turn out dough onto a well-floured surface and knead gently for 1 minute. Divide the dough into two portions and roll each piece to desired thickness.
Spread 2 tbsp of tomato paste on each pizza base. Evenly divide the mozzarella, artichoke hearts and pancetta. Scatter the toppings over the pizza bases and cook for 10-15 minutes.
Remove pizzas from the oven. Garnish with baby spinach and shredded parmesan before serving.
Proofing time may vary depending on where the dough is placed. This step is critical in bread making to ensure the yeast produces sufficient aeration so that the bread develops a light, even texture.
Alternatively, the dough can be prepared in a bread machine using the dough setting.