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September 28, 2011

Pizza Quattro Stagioni



Plain flour 2 ½ cup
Yeast 1 tablespoon
Salt ½ teaspoon
Sugar1 teaspoon
Luke warm water
Olive oil 1 tablespoon



Mozzarella cheese 1 cup shredded
Tomato sauce 1 cup
Parmesan cheese 1 cup grated
Extra virgin olive oil


Kalamata olives ¼ cup pits removed, rinsed and dried
Capers 20 rinsed and dried


Tomatoes 2 thinly sliced
Fresh herbs (parsley, oregano, basil, thyme) chopped
Fresh basil leaves whole


Mushrooms 1 cup sliced and sauté in 2 olive oil (2 tablespoons)
Onion chopped ½ cup


Fresh parsley chopped
Anchovies 8 rinsed and dried
Garlic clove 1 chopped



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.


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.