The Four Seasons Pizza Recipe These pizzas have different toppings, arranged separately, to represent the four seasons. Start the day before.
1–1 1⁄2 hrs or overnight
23⁄4 cups bread flour
3 tsp dried yeast
½ tsp salt
2 tbsp extra virgin olive oil, plus extra for greasing
For the tomato sauce:
2 tbsp unsalted butter
2 shallots, finely chopped
1 tbsp olive oil
1 bay leaf
3 garlic cloves, crushed
2 1⁄4lb (1kg) ripe plum tomatoes,
seeded and chopped
2 tbsp tomato paste
1 tbsp sugar
freshly ground black pepper
pinch of chili flakes (optional)
For the toppings:
6oz (175g) mozzarella, thinly sliced
4oz (115g) mushrooms, thinly sliced
2 tbsp extra virgin olive oil
2 roasted red peppers, thinly sliced
8 anchovy fillets, halved lengthwise
4oz (115g) pepperoni, thinly sliced
2 tbsp capers
8 artichoke hearts, halved
12 black olives
1 Put the flour in a mixing bowl and stir in the yeast and salt.
2 Add the olive oil and 1 1⁄2 cups lukewarm water, then mix to a dough.
3 Knead on a floured surface for 10 minutes, or until the dough is smooth and elastic.
4 Roll the dough into a ball and place in an oiled bowl covered with oiled plastic wrap.
5 Leave in a warm place for 1–11⁄2 hours, until doubled; or store in the refrigerator overnight.
6 For the sauce, put a saucepan over low heat. Add the butter, shallots, oil, bay leaf, and garlic.
7 Stir, cover, and cook the ingredients together for 5–6 minutes, stirring occasionally.
8 Add the tomatoes, tomato paste, and sugar. Cook for 5 minutes, stirring.
9 Now pour in 1 cup water, bring to a boil, and reduce the heat to a simmer.
10 Cook for 30 minutes, stirring, until reduced to a thick sauce. Season to taste.
11 Using a wooden spoon, press the sauce through a sieve. Cover and chill until needed.
12 To bake, preheat the oven to 400°F (200°C). Transfer the dough to a lightly floured surface.
13 Knead lightly, divide into 4, and roll or press out into 9in (23cm) rounds.
14 Grease 4 baking sheets and carefully transfer a pizza base on to each.
15 Spread the sauce over the bases, leaving a 3⁄4in (2cm) border around the edge of each.
16 Place any leftover sauce in a small freezer-safe container and freeze for later use.
17 Top the pizzas with mozzarella, dividing it equally between the bases.
18 Arrange the mushroom slices on a quarter of each pizza and brush with the olive oil.
19 Pile the roasted pepper slices on another quarter with the anchovy fillets on top.
20 Use pepperoni and capers for the third and artichokes and olives for the fourth quarter.
21 Bake in the top of the oven, 2 at a time, for 20 minutes, or until golden brown. Serve hot.
|Four Seasons Pizza|