Four Seasons Pizza: Pizza Quattro Stagione
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Grated Mozzarella2 cups
Fontina (grated)2 tbsps
Olive Oil1
Salt1
Tomato1.5 cups
Tomato Sauce (recipe follows)1 tbsp
Grated Parmesan1 tsp
Honey3 cups
All-Purpose Flour1 tsp
Kosher Salt3 cloves
Garlic (minced)1 tbsp
Tomato Paste1 cup
Chicken Stock (homemade)1 sprig
Thyme (fresh)3 sprigs
Parsley (fresh with stems)1
Bay LeafDirections:
1
Discard the shells
2
Reserve
3
Remove the meat from the steamed clams and reserve
4
Prepare the dough 1 hour prior to making pizza
5
Divide the dough into 4 (6-ounce) balls
6
Allow to rise until ready to shape
7
Preheat oven with pizza stone to 500 degrees F
8
Prepare the toppings
9
In a bowl, combine the mozzarella and Fontina
10
In a small saute pan, over high heat, saute the mushrooms in the olive oil until done
11
Season with salt and pepper
12
Transfer to a plate and allow to cool
13
Slice the tomato into at least 6 thin round slices
14
Reserve
15
To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches
16
Repeat with 2 additional balls
17
Divide last dough ball into 6 pieces, and roll each one into 10-inch strips
18
Divide tomato sauce evenly on dough circles leaving a small rim
19
Divide the cheese on top of each pizza
20
Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons
21
Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne
22
Slide pizza onto hot pizza stone
23
Bake for 7 to 8 minutes or until the crust is golden brown
24
Remove from the oven and transfer to a serving plate
25
Sprinkle basil over tomato section and grated Parmesan over the mushroom section
26
Serve immediately
27
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water
28
In a mixer fitted with a dough hook, combine the flour and the salt
29
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
30
(The pizza dough can also be made in a food processor fitted with the steel blade
31
Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball
32
) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer
33
The dough should be smooth and firm
34
Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes
35
(When ready, the dough will stretch as it is lightly pulled)
36
Divide the dough into 4 balls, about 6 ounces each
37
Work each ball by pulling down the sides and tucking under the bottom of the ball
38
Repeat 4 or 5 times
39
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
40
Cover the dough with a damp towel and let rest 15 to 20 minutes
41
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days
42
Yield: 4 (8-inch) pizzas In a medium saucepan, heat the olive oil
43
Over medium heat, saute the onions until soft, about 5 minutes
44
Add the garlic and cook 1 minute longer
45
Add the tomato paste, tomatoes and cook for 3 minutes
46
Add the chicken stock and simmer for 20 minutes or until sauce thickens
47
Strain into a clean saucepan
48
Whisk in butter, piece by piece
49
Add basil
50
Taste and adjust seasoning with salt and pepper
51
Use as needed
52
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
53
Skim off the foam and fat that collects on the top
54
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary
55
Strain through a fine-mesh strainer into a clean bowl and cool
56
Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing
57
Yield: about 2 quarts Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000