Four Seasons Skillet Pizza Recipes

SKILLET PIZZA

Steps:

• Grease a 12-in. electric or stove-top skillet. Prepare pizza crust according to package directions. , Line bottom and 1/2 in. up the sides of the skillet with dough. Combine tomato sauce, Italian seasoning and oregano; spread over dough. Layer pepperoni, onion, green pepper and olives over sauce; sprinkle with cheese. , Cover and cook over medium heat (set electric skillet to 375°) for 15 minutes or until crust is brown on bottom and cheese is melted. Slide out onto a cutting board and cut into wedges or squares. Serve immediately.

FOUR SEASONS PIZZA RECIPE

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.

PIZZA QUATTRO STAGIONI (FOUR SEASONS PIZZA)

Steps:

• Place a pizza stone in the center rack of the oven. Preheat the oven to 550 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
• Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into a flatbread about 5 inches wide and as long as will fit on your pizza stone. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
• Gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). Place the toppings in four separate quarters of the pizza, each representing the 4 seasons: Place the zucchini flowers in one quarter, the artichoke hearts and prosciutto in another quarter, the mushrooms in another quarter and the olives in the final quarter. Sprinkle the whole pie with the mozzarella and 1/4 cup of the Pecorino Romano and drizzle with olive oil.
• Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes.
• Top the entire pizza with the arugula, sprinkle with the remaining 1/4 cup Pecorino Romano and drizzle with olive oil. Slice the hot pizza and serve immediately.

FOUR SEASONS SKILLET PIZZA

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.