Artichoke & Pancetta Pizza

  • 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

  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.

@2019 LIGHTHOUSE BAKING

Website by Lumo Design Studio | lumodesignstudio.com

Never miss a beat with Lighthouse!

To get notifications about our seasonally updated recipes, new products & competitions please provide your email below.

148 Carrington St, Fremantle, Western Australia, 6163

Call now: 1800 800 868