Four Seasons Pizza
A classic Italian pizza, representing the 4 seasons of the year
Ingredients
- 10 oz pizza dough 280 g
- 4 tbsp tomato purée (passata) 66 g
- extra virgin olive oil a few drops
- 1 pinch dried oregano
- 1 pinch salt
- 5 ½ oz fresh mozzarella cheese 150 g
- 1 slice prosciutto cotto cooked ham, about 35 g or 1.2 oz
- 1 medium Italian brown mushroom about 40 g or 1.4 oz
- 1 smaller ripe tomato about 35 g or 1.2 oz
- 1 ½ canned artichoke hearts
Instructions
- Preheat your oven to the highest heat possible.
- Form the pizza dough into a ball. Start by making a circular motion with the palm of your hand, with a little pressure. Then release the pressure gradually until you get a nice ball shape. Put the dough ball on a lightly floured work surface. Dust it with a little more flour, and let it proof, covered with a kitchen towel, for another 15 minutes.
- Shape your dough into a large, thin disk and place it in a pizza pan.
- Put the tomato purée (passata) on the pizza dough, in the middle. Using the back of a spoon or a ladle, with circular motions toward the edges, make sure the tomato covers the dough. Leave an edge about 1 inch (2-3 cm) wide.
- Add mozzarella cheese. Just tear it into bite-size pieces and place them over the tomato sauce. Drizzle a few drops of extra virgin olive oil and sprinkle with some dried oregano and salt.
- Cut the mushrooms and tomatoes into 1/4-1/5 inch (5-6 mm) slices. Cut the artichoke hearts into 8 pieces. Tear the ham into bite-size pieces. Your toppings should go on each quarter of your 4 seasons pizza: one quarter for the ham, another for the mushrooms, the third for the tomato, and the last quarter for the artichokes.
- Transfer your four seasons pizza to the oven. Bake for 10 minutes, or until the edges are slightly browned.
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