Pizza Quattro Stagioni

Ingredients:

Dough:

Plain flour 2 ½ cup

Yeast 1 tablespoon

Salt ½ teaspoon

Sugar1 teaspoon

Luke warm water

Olive oil 1 tablespoon

Topping:

Base:

Mozzarella cheese 1 cup shredded

Tomato sauce 1 cup

Parmesan cheese 1 cup grated

Extra virgin olive oil

Spring:

Kalamata olives ¼ cup pits removed, rinsed and dried

Capers 20 rinsed and dried

Summer:

Tomatoes 2 thinly sliced

Fresh herbs (parsley, oregano, basil, thyme) chopped

Fresh basil leaves whole

Fall:

Mushrooms 1 cup sliced and sauté in 2 olive oil (2 tablespoons)

Onion chopped ½ cup

Winter:

Fresh parsley chopped

Anchovies 8 rinsed and dried

Garlic clove 1 chopped

Direction:

Dough:

In a bowl add flour, salt, sugar, yeast and mix them well. Add oil in it and mix in the flour. Now to make dough add water and knead with a light hand. When it turns into dough and becomes soft and smooth leave it for 2 hours in a warm place. Yeast starts it work and the dough increases its volume.

Topping:

Place the pizza dough on a pizza dish and spread it gently by stretching with hand. Brush the dough with olive oil and spread tomato paste all over it. Now top with the parmesan cheese. Spread the mozzarella on 3 sections except for the section with seafood, adding a little more parmesan instead. Now make for sections and fill each section with the ingredients for each season, as specified. Sprinkle the garlic over all sections, add salt and pepper to taste and drizzle evenly with olive oil. Transfer the pizza to a preheated oven at 500F and bake it until the crust is golden brown. Slice and serve immediately.