Meals and Courses

Pancetta & Artichoke Pizza

prep Time 1½–2½ hours, depending on machine, plus shaping, proving and baking
  • 200 ml (7 fl oz) water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 300 g (10 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1 teaspoon fast-action dried yeast
  • 275 g (9 oz) jar artichokes in olive oil
  • 100 g (3½ oz) sliced pancetta, cut into large pieces
  • 5 tablespoons pesto
  • 4 tablespoons pine nuts
  • 75 g (3 oz) piece Pecorino cheese or Parmesan cheese, to serve
  • black pepper

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

Drain the artichokes, reserving 2 tablespoons of the oil, and slice them into smaller pieces. Heat the reserved oil in a frying pan and fry the pancetta until it just starts to colour.

At the end of the programme turn the dough out on to a floured surface and roll it out to a circle 30 cm (12 inches) across. Transfer to a large, greased baking sheet and spread to 1 cm (½ inch) of the edges with the pesto. Scatter with the artichokes, then the pancetta, pine nuts and plenty of black pepper.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes until the crust is pale golden. Shave plenty of cheese over the top to serve.

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