Ice Cream Party

PIZZA RECIPES

Artichoke & Pancetta Pizza

Artichoke & Pancetta Pizza

INGREDIENTS

1 x Lighthouse Pizza and Focaccia Bread Mix Sachet

1 x Lighthouse Yeast + Sachet

300ml lukewarm water

4 tbsp tomato paste

100g mozzarella

300g marinated artichoke hearts

140g pancetta

40g baby spinach

Shaved parmesan

METHOD

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 220°C (200°C fan forced).

  5. 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.

  6. 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.

  7. Remove pizzas from the oven. Garnish with baby spinach and shredded parmesan before serving.


Notes:

  • 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.