Pizza Quattro Stagioni

Spread the bases with passata, sprinkle one quarter with diced ham, the second with sauteed sliced button mushrooms, the third with sauteed quartered artichoke bottoms and the fourth quarter with sliced black olives and anchovies. Sprinkle with chopped mozzarella cheese, a few drops of olive oil and oregano and bake.


makes 10
800 g strong flour
10 g salt
40 g yeast
375 ml water at 40°C
10 g sugar
75 ml olive oil

pizza topping (passata)

100 g chopped onion
100 g chopped cloves of garlic
50 ml olive oil
1 kg tomato concassee
75 g tomato puree
2 tsp chopped fresh oregano
2 tsp chopped basil
1 bayleaf
1 tsp demerara sugar
salt and pepper


pizza dough

1. Sift the flour and salt into a warmed bowl.

2. Dissolve the yeast and sugar in the water and mix into the flour to form a soft dough.

3. Knead thoroughly, replace in the bowl, cover with a cloth and allow to prove in a warm place for 1 hour.

4. Knead the oil into the dough and allow to prove slowly before rolling out for use.

pizza topping (passata)

1. Sweat the chopped onion and garlic in olive oil.

2. Add the remainder of the ingredients and simmer for 1 hour until a smooth consistency is obtained, then season to taste.

1. When cooked the passata may be liquidised to obtain a smooth consistency.

1. Divide the dough into ten, roll out each piece into a circle 15 cm in diameter and place onto an oiled baking sheet.

2. Spread each base with 100 g passata, leaving 1.5 cm space around the edges, then top with the pizza ingredients.

3. Sprinkle with olive oil and bake in the oven at 240°C for 10 minutes until crisp but not dry. Serve hot.

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