Four Seasons Pizza
- For topping
- 1 lg can peeled tomatoes (800 grams)
- Black pepper
- 2 tsps dried oregano
- 15 grams cooked ham
- ½ yellow Bell pepper
- 1 small onion
- 60 grams mussels (canned)
- 50 grams black Olives (pitted)
- 4 Anchovy fillet (in salt)
- 100 grams Artichoke hearts (canned)
- 8 small pickled Pepperoncini
- 250 grams Mozzarella
- 4 Tbsps olive oil
Dissolve the yeast and sugar in 200 ml (approximately 3/4 cup) of lukewarm water. In a mixing bowl, combine the flour, oil and salt, then add the dissolved yeast mixture. Knead with the dough hook of an electric hand mixer to form a smooth dough. Cover and let rise in a warm place for 45 minutes.
Cube the ham. Rinse the peppers, remove the seeds and cut into thin strips. Mix both together.
Peel and thinly slice the onion and mix with the mussels.
Coarsely cut the olives. Rinse, pat dry and chop anchovies, then mix with the olives.
Drain the artichoke hearts, halve the peppers, then mix both together.
Cut mozzarella into thin slices.
Divide the dough into 2 portions, roll them both out on a floured surface and place on a greased baking sheet (use one or two baking sheets -- whichever fits).
Drain tomatoes and mash with a fork, spread over the pizza bases. Leave an edge all around the pizza uncovered for the crust. Season with salt, pepper and oregano.
Designate a fourth of each pizza for each prepared ingredient. Top the pizzas with the ingredients, then cover the entirety of each pizza with mozzarella and drizzle with olive oil. Bake each pizza in the oven, one at a time, on the bottom rack at 200°C (approximately 400°F) for 15 minutes.