Quattro Stagioni Recipes

FOUR SEASONS PIZZA

Steps:

• Set oven to 220˚C fan / 220˚C / 392˚F convection / 428˚F.
• Lightly grease two baking sheets with a little olive oil.
• Once rested, divide your dough into 2 equal sized pieces.
• With a lightly floured rolling pin on a lightly floured surface, roll out one piece of the dough to ½cm (¼ inch) thick. Place on your oiled baking sheet.
• Spoon over half the tomato sauce and spread out in an even layer.
• Sprinkle over half the mozzarella/bocconcini.
• Top one quarter of the pizza with half the black olives, another quarter with half the sliced artichoke hearts, another quarter with half the mushrooms and the final quarter with half the prosciutto.
• Repeat this with the other half of the pizza dough, adding the pizza sauce and the remainder of the ingredients to the pizza quarters.
• Place in the preheated oven and bake for 12-15 minutes until golden brown.
• Sprinkle with fresh basil and serve.

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.

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.

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.