FOUR SEASONS PIZZA RECIPE
Four Seasons Pizza is divided into sections with different toppings representing the four seasons. This classic Italian recipe starts with homemade pizza dough and fresh ingredients for the best flavor.
Provided by Cindy
Categories dinner Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Activate Dry Yeast: In a small bowl combine yeast, sugar and lukewarm water that's approximately 105-110°F (40-43°C). Let it sit for 10 minutes until bubbly foam forms on the surface.
- Prepare the Dough: In a large bowl mix together flour and salt. Then create a well in the middle.
- Pour the yeast mixture into the well. Bring the flour in gradually from the sides with your hands to blend into the liquid.
- When everything is slightly mixed, add the oil. (It's important to add oil last as this allows the flour to hydrate properly)
- Knead the Dough: Keep mixing and when everything starts to come together, knead your dough by hand for about 10 minutes until smooth and elastic (You will need about 8 minutes if you use a mixer. See notes below). You need to knead until the dough is soft and elastic. If it slowly bounces back when you poke it with your finger, it is ready for the next step.
- Let the Dough Rise: Grease another large bowl with olive oil. Place the dough into the bowl and rub with oil all over.
- Cover with plastic wrap and let it rise at room temperature for 30 minutes or until the dough has doubled in size. (After rising, you can wrap and store it in the fridge or freezer for later use, or if you use it immediately, continue to the next step).
- Preheat the Oven: When the dough almost finishes rising, this is the time to preheat the oven to 450°F (232°C). It usually takes about 15 minutes to heat up.
- Shape the Dough: Place the dough on a floured surface and stretch the dough by gently flattening it into a 12-inch (30mm) circle with your fingers. Stretch it out to about 1/8-inch (3mm) thick for a thin crust, and 1/4-inch (6mm) thick for a thick crust. (Avoid kneading the dough at this stage)
- Transfer it to a nonstick pizza pan or baking sheet lined with parchment paper.
- Use a fork to poke holes across the surface of the dough, so it doesn't develop large bubbles while baking.
- Brush your crust lightly with olive oil all around.
- Fall: Brush one quarter of the crust with tomato sauce. Sprinkle mozzarella cheese evenly on top and arrange the sliced mushrooms on the cheese.
- Winter: Arrange the sliced potato to cover one quarter of the pizza. Add sliced onion on top followed by optional ham and parmesan.
- Spring: On the next quarter of the pizza, sprinkle mozzarella cheese evenly. Then arrange the artichoke hearts on top.
- Summer: On the final quarter, sprinkle mozzarella cheese evenly. Then add the tomato slices and half of the basil leaves.
- Place the pizza in the preheated oven and bake for 12-14 minutes, or until puffy and golden.
- Remove from the oven. Garnish the summer quarter with fresh basil and cool slightly before serving.
Nutrition Facts : Calories 488 kcal, Carbohydrate 73 g, Protein 21 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 1114 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
FOUR SEASONS SKILLET PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 1 pizza, 1 to 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- For the pizza sauce: Add the tomato puree, olive oil, dried oregano, salt, pepper and 1 tablespoon water to a bowl and mix together.
- For the pizza: Heat the olive oil in a large cast-iron skillet over high heat. Season the mushrooms with salt and pepper. Saute on high, tossing and moving them so they cook quickly, until the mushrooms have released their water and have started to brown, 3 to 5 minutes. Remove them to a plate and wipe the skillet carefully with a paper towel.
- To assemble the pizza: Place the pizza crust in the skillet. Spread the pizza sauce over the crust leaving a 1/2-inch border around the edge. Sprinkle with the mozzarella. Imagine the pizza divided into four quadrants representing the seasons.
- For spring: Arrange the artichoke hearts over one quadrant and sprinkle with the fontina.
- For summer: Arrange the tomatoes on a second quadrant cut-side up, placing the mozzarella pearls around them.
- For fall: Arrange the sauteed mushrooms on a third quadrant.
- For winter: Arrange the pepperoni and olives on the last quadrant.
- Transfer the skillet to the oven and bake until the pizza is hot and the cheese is melted, about 10 minutes. Garnish with the Parmesan and basil.
FOUR SEASONS PIZZA
I came across this recipe today in a magazine India Today Woman Making a difference May 2010 issue. This is one of those recipes for children. If you want them to eat a healthy meal at home albiet in a state of ignorance, then go for this. Those little kids who black mail you and calm your anger down with an angelic smile, will finish this pizza in no time! So, don't wait any longer - step into the kitchen and get cooking!!!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the ingredients listed under 'For the sauce' to prepare the sauce.
- Knead together the ingredients listed under 'For the dough' to prepare the dough.
- Then make mounds of dough, each weighing 225gms.
- Flatted the balls of dough in a round shape.
- Spread on the sauce evenly on each mound.
- Add home-made or mozzarella cheese and finely chopped veggies.
- Cook for 12 to 15 minutes in an oven at 275°C.
- Garnish with chopped basil and serve hot.
Nutrition Facts : Calories 1266.3, Fat 63.6, SaturatedFat 9.1, Sodium 2139.2, Carbohydrate 162, Fiber 35, Sugar 15.2, Protein 33.4
FOUR SEASONS PIZZA: PIZZA QUATTRO STAGIONE
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 12 servings, 3 10-inch pizzas
Number Of Ingredients 36
Steps:
- Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 (6-ounce) balls. Allow to rise until ready to shape.
- Preheat oven with pizza stone to 500 degrees F.
- Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat, saute the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve. Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve.
- To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches. Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into 10-inch strips. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons.
- Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne.
- Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown.
- Remove from the oven and transfer to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the mushroom section. Serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- Yield: 4 (8-inch) pizzas
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
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