An Italian pizza prepared in four sections, each section representing one of the four seasons. Artichokes represent spring, tomatoes represent summer, mushrooms represent autumn, and olives represent winter.
14-ounce can quartered artichoke hearts, drained and rinsed
1 medium tomato, thinly sliced
1/2 cup sliced black olives
1/4 cup fresh torn basil leaves
DIRECTIONS
THE DOUGH:
In a stand mixer or large bowl mix the yeast, honey and water. Let stand 5 minutes or until it begins foaming.
Add the 1 TBSP oil, salt and flour and mix until well combined and dough pulls away from sides of bowl.
Use a little oil to lightly cover sides and bottom of a separate large bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough in a ball and place in the oiled bowl. Cover and put in a warm place to rise for about 45 minutes.
THE TOPPINGS AND ASSEMBLY:
Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan.
Make a sauce by mixing the tomato paste, water, 1/2 tsp salt, and 1/4 tsp pepper in a bowl and set aside.
Heat the 1 tsp olive oil in a pan over medium-high heat. Cook the mushrooms, stirring occasionally, until browned, about 4 minutes. Season with a little salt and pepper and set aside.
Stretch or roll out your pizza dough to fit your pan and place on the pizza pan.
Spread the sauce evenly over the pizza dough then sprinkle the mozzarella on top.
Add the toppings: Put the artichokes on one quarter of the pizza, the mushrooms on one quarter of the pizza, the tomatoes on one quarter of the pizza, and the olives on the remaining quarter of the pizza.
Bake the pizza in the preheated oven for 13 to 15 minutes or until crust is golden brown.
Remove the pizza from the oven and sprinkle with the torn basil leaves.
Drizzle a little olive oil over top of the pizza, slice and serve.
17 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment