Four Seasons Pizzas
Ingredients
- For the crusts
- 600 grams Pastry flour
- 2 tsps salt
- 1 cube fresh Yeast (42 g)
- 50 milliliters olive oil
- For toppings
- 600 grams diced Tomatoes (canned)
- 1 Tbsp Tomato paste
- 2 Tbsps olive oil
- salt
- peppers (freshly ground)
- 8 slices cooked ham
- 2 Tbsps mixed pitted Olives
- 2 Tbsps drained Caper
- 12 Anchovy fillet (canned in oil)(or pickled squid)
- 8 slices Mozzarella
- 4 small Artichoke bottoms (canned)
- 2 Tbsps lemon juice
- 8 large button Mushroom
- Basil (for garnish)
Preparation steps
For the crusts, mix flour with salt in a bowl and make a well in the center. Stir yeast in 100 ml (approximately 1/2 cup) lukewarm water and pour into the well in the flour. Mix, cover and let rise about 15 minutes in a warm place.
Knead flour mixture with 200 ml (approximately 1 cup) lukewarm water and oil to a relatively firm dough. Vigorously knead until dough is smooth and elastic, cover and let rise 30 minutes in a warm place.
Heat oven to 220°C (approximately 400°F). Divide dough into 4 portions, roll flat and place on greased pizza pans. Mix tomatoes, tomato paste and olive oil and season with salt and pepper. Spread sauce on crusts to within 2 cm (approximately 3/4 inch) of edges.
Place ham strips on one quarter of each pizza. Top a second quarter with olives, capers and anchovies. Top a third quarter with 2 slices of mozzarella. Place cleaned and sliced mushrooms and chopped artichoke hearts on the final quarter of each pizza. Drizzle lemon juice over artichokes. Bake pizzas for 20-25 minutes. Serve pizzas garnished with basil.
