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  • For the base:

  • 500g of Laucke Pizza and Focaccia Mix, 4g yeast (included)

  • ½ cup Hoyts semolina

  • ½ cup extra flour for dusting

  • For the topping

  • 200ml tomato passata

  • 1 tbs Hoyts dried oregano

  • 80g Persian feta

  • 3 tbs caramelized onions

  • 100g flat pancetta, sliced thinly

  • 1 head of radicchio, leaves sliced

  • To serve:

  • Extra virgin olive oil

  • Salt and pepper


  • 1.

    Pre-heat oven to 250°C.

  • 2.

    For the Laucke pizza dough, add 500g flour to a stand mixer with a dough hook attachment. Add in the dry yeast and turn machine onto lowest speed. Whilst mixing slowly pour in 330ml of lukewarm water to form a dough. Knead on low for 6-10 minutes until the dough is elastic. Rest for 10 minutes.

  • 3.

    Next divide the dough into half. This will make two 12” pizza bases. Lightly dust dough with flour and cover with cling film to prevent drying out, and rest for a further 10 minutes.

  • 4.

    Using a little flour and semolina to prevent the dough from sticking, roll out pizza bases with a rolling pin. Once rolled out to about 1 cm thickness, place on an oven tray or ceramic pizza stone.

  • 5.

    For the topping spread tomato passata evenly over each base. Sprinkle over Hoyts oregano, sliced pancetta, sliced radicchio and crumbled feta.

  • 6.

    Bake in a hot oven until golden and crisp. Serve hot with a drizzle of good quality extra virgin olive oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 904kj
  • Fat Total 29g
  • Saturated Fat 8g
  • Protein 66g
  • Carbohydrate 115g
  • Sugar 4g
  • Sodium 791mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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