https://www.cutoutandkeep.net/projects/pizza-quattro-stagioni • Posted by Nicoletta & Loreto
Pizza Quattro Stagioni (Four Seasons Pizza) is a variety of pizza in Italian cuisine that is divided in four sections and prepared with diverse ingredients signifying the seasons of the year. A delicious crispy thin crust beautifully colored with a rich San Marzano tomato sauce and that lovely array of ingredients nestled in gooey fresh melted mozzarella. Only one thing to say, YUMMY! Prep Time: 3 hours 20 minutes Cook Time: 15 minutes Total Time: 3 hours 35 minutes Yield: Serves 2 1x Category: Pizza Method: Baking Cuisine: Italian
Pizza Quattro Stagioni (Four Seasons Pizza) is a variety of pizza in Italian cuisine that is divided in four sections and prepared with diverse ingredients signifying the seasons of the year. A delicious crispy thin crust beautifully colored with a rich San Marzano tomato sauce and that lovely array of ingredients nestled in gooey fresh melted mozzarella. Only one thing to say, YUMMY! Prep Time: 3 hours 20 minutes Cook Time: 15 minutes Total Time: 3 hours 35 minutes Yield: Serves 2 1x Category: Pizza Method: Baking Cuisine: Italian
Pizza dough: In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve. In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball. Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes. Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a bowl, cover with cling wrap (better if you oil the plastic so it doesn’t stick to the dough when it rises). Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size. When the dough is ready, divide into 3 even pieces and take each piece and shape into a circle using your hands. Oil a 12-inch round pizza pan and stretch dough until it fills the pan with a nice border. Repeat this with the other dough and set pizza crusts aside. Preheat the oven to 425° F.
Tomato sauce: Place pureed tomato into a bowl and spoon in olive oil, and sprinkle in oregano salt and pepper. Taste for seasoning and set aide.
Assembly: Pre-heat oven to 425 degrees Fahrenheit Take stretched pizza dough and spoon some tomato sauce on top, and in circular motion spread the sauce to outside edges of the dough leaving a nice 1 cm border Place the mozzarella on top of the sauce evenly distributing it throughout. Next place mushrooms on a quarter of the pizza round, secondly followed by the artichokes on another quarter, thirdly the prosciutto cotto and finally the olives and you have 4 sections each different on the pizza. Break up the fresh basil leaves and place evenly on pizza and finish with a drizzle of e.v.o. oil. Place in middle rack of the oven and cook for about 10 – 15 minutes watching it closely to make sure the crust is not burning underneath. Take pizza out of oven and out of the pan and cut into the four sections. If you want you can cut the quarters in half and you will have eight smaller pieces. Ready to serve Enjoy!