Quattro Stagioni Recipes

QUATTRO STAGIONI PIZZA - FOUR SEASONS PIZZA

Steps:

• Add the yeast to the lukewarm water with 1/2 tsp sugar for 5 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with a spoon until you have obtained a dough. If it's too sticky you can gradually add a little more flour.
• Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
• When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
• Divide your dough in half roughly with your hands and place on a lightly floured work surface. Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray. The dough should be rolled out as thin as possible without tearing.
• Remove the pizza tray from the oven and dust lightly with semolina flour. Transfer your dough to the tray and spread with 3 tbsp of passata, you don't want to much or your pizza will go soggy. Tear up half the mozzarella with your hands and dot it over the base.
• Finally, add your toppings over four sections of the pizza. Repeat with the second pizza and bake in the oven for 10-15 minutes until the cheese has melted and the crust is crispy.

QUATTRO STAGIONI

Steps:

• Make Margherita Pizzas; before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.
• Margherita Pizzas
• Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.
• How to make a pizza:
• Step 1:Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
• Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
• Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
• Pizza Dough
• Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

GRILLED PIZZA QUATTRO STAGIONI

Steps:

• Prepare a gas grill for medium heat or prepare a charcoal grill for medium indirect heat.
• Rub the dough with the oil. On a clean work surface, pat and stretch the dough into a rustic 12-inch circle (no need for perfect shaping). Carefully transfer the dough to the grill grates; cook until grill marks appear and the crust is golden, about 6 minutes. Flip, spread the sauce on the crust in an even layer and scatter with the mozzarella. Top a quarter of the pizza with the prosciutto, a quarter with the artichokes, a quarter with the mushrooms and a quarter with the olives. Cover and grill until the cheese is melted, the crust is cooked through and the underside is charred in spots, about 6 minutes more. Transfer to a cutting board; let stand about 5 minutes. Top with the basil, if using, and cut into slices.

FOUR SEASONS PIZZA: PIZZA QUATTRO STAGIONE

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

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 TART FROM LAKE COMO: CROSTATA DI QUATTRO STAGIONI

Steps:

• Cut the 2 ounces dough in half, shape each half into a 9 to 10-inch rope with your palms, and flatten the ropes slightly. Place the ropes in the tart shell, one across the other at right angles, so that the shell is divided into 4 equal quadrants. Spoon the raspberry and apricot preserves, pastry cream, and cherries each separately into 1 quadrant. Brush the dough with the egg.
• Baking: Heat the oven to 350 degrees F. Bake until light golden, 20 to 25 minutes. Immediately brush the fruit with the glaze. Let cool, to room temperature, on a rack.
• By Mixer:
• Cream the butter and the sugar in a mixer bowl with the paddle until pale and creamy. Add the egg, egg yolk, vanilla, and lemon juice, 1 at a time, mixing thoroughly after each addition. Add the flour and salt and mix until the dough comes together and is consistent but still soft. Be careful not to overmix or the pastry will be tough.
• At this point you may pat the dough into place in a buttered tart pan and bake it immediately after chilling. Otherwise, divide it into thirds or halves, depending on the size tart you are planning, or flatten the whole amount into a 4 to 5-inch disk.
• Chilling: Wrap the dough with plastic wrap or aluminum foil, and refrigerate at least 1 hour but no longer than 1 day.
• Shaping: Let the dough stand at room temperature for 30 to 45 minutes before rolling it out. Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping. Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan. Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the edge with your fingers.
• For 1 (9-inch) tart shell, use 9 to 10 ounces (250 to 300 grams) dough and roll into a circle. Line a buttered 9-inch tart pan with the dough.
• Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refrigerator for 1 to 3 days or the freezer up to 1 month. Let frozen dough thaw in the refrigerator for 24 hours before rolling it out.
• Resting: Refrigerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked.
• Baking. Heat the oven to 350 degrees F.
• For partially baked shells: Line each shell with aluminum foil and fill with dried beans or pie weights. Bake until set, 12 to 15 minutes. Remove the foil and weights and let cool 5 to 10 minutes. Place the tart pan on top of a smaller can, such as a coffee can, and gently release the side of the pan from the baked tart crust. Let cool completely on a rack.
• Slowly heat the milk, 1 teaspoon of the sugar, and the lemon zest in the top of a double boiler over simmering water or in a small heavy saucepan over low heat. Meanwhile, whisk the remaining sugar, the egg yolks, and salt in a small bowl until thick but still golden, 2 to 3 minutes. Sift in the flour, a little at a time, whisking briskly to mix thoroughly. Whisk 1/4 cup of the boiling milk mixture. 1 tablespoon at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture. Cook over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes. As it begins to reach a boil and look lumpy, whisk it vigorously to smooth it. When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute. Remove from the heat and discard the lemon zest. Beat in the vanilla and then the butter, 1 tablespoon at a time. Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets. Smear a little butter on top and cover tightly with plastic wrap so that the cream doesn't develop a skin. Cool completely in the refrigerator. You may want to thin it with 1 or 2 tablespoons milk before using. This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months.
• Heat the preserves and water in a small heavy saucepan over moderate heat until the mixture comes to a boil and strain through a sieve. Use the glaze while it is still warm. Any leftover glaze will keep indefinitely in a covered jar; heat again before using.