Four Seasons Pizza (Pizza Quattrostagione)


serves 6
450 g (1 lb) Basic pizza dough

base topping

225 g (8 oz) 2 cups Cheddar cheese, grated
50 g (2 oz) 1/2 cup Parmesan cheese, grated

tomato topping

1/2 kg (1 lb) Tomatoes, blanched, peeled, seeded and chopped
1/2 tsp Dried basil
6 Anchovy fillets, cut into strips
24 Black olives, halved and stoned (pitted)

artichoke topping

6 slices Prosciutto, halved
175 g (6 oz) Canned artichoke hearts, drained and sliced

shrimp topping

175 g (6 oz) Mozzarella cheese, sliced
175 g (6 oz) Shrimps, shelled
175 g (6 oz) Canned asparagus tips, drained and chopped
Salt and pepper to taste

mushroom and pepperoni topping

125 g (4 oz) 1 cup Mushrooms, sliced and sauteed for 3 minutes in 25 g (1 oz) 2 Tbs butter
175 g (6 oz) Pepperoni sausage, cut into 1 cm (1/2 in) lengths
1 1/2 Tbs Olive oil


1. Preheat the oven to very hot 230°C (Gas Mark 8, 450°F).

2. Divide the pizza dough into seven pieces and set one piece aside. Roll out the remaining pieces into a circle about 1/2 cm (1/4 in) thick. Arrange the circles, well spaced apart, on well greased baking sheets. Top each circle with equal amounts of grated Cheddar and Parmesan cheese.

3. Roll out the remaining piece of dough to a rectangle and divide into long strips, about 1/2 cm (1/4 in) wide by about 20 cm (8 in) long. Use these strips to divide the pizze into quarters.

4. On one quarter of each pizza, place the tomato topping, sprinkling the tomatoes with basil, then scattering anchovies and olives on top. On the second quarter, arrange the prosciutto and artichoke slices and on the third the Mozzarella slices, in overlapping layers. Cover the cheese slices with shrimps and asparagus, and salt and pepper to taste. Arrange the mushrooms and pepperoni pieces on the fourth quarter. Dribble over the oil.

5. Put the baking sheets into the oven and bake for 15 to 20 minutes, or until the dough is cooked through and the cheese has melted.

6. Serve at once.

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