Mushroom and Olive Pizza

For Pizza Crust:

Mix yeast, water, sugar and olive oil together in a small bowl until the yeast is completely dissolved. Let rest for a few minutes. Place 1 1/4 cups flour and salt in a food processor using the steel blade. Pulse twice. With the processor running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove dough from the processor, and knead on a lightly floured work surface for a few minutes, adding additional flour as necessary for a smooth dough.

Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap, and place in a warm spot to rise for one hour. The dough will double in size and will stretch when pulled gently.

Roll dough into a ball until it feels firm and smooth. If the dough is sticky, brush the work surface with a olive oil. Place the dough on a lightly oiled baking sheet, cover with a damp towel and let rest for 20 minutes.

If you have a pizza stone, place it on the middle rack of the oven. Preheat oven to 450º F.

Lightly oil a 12 to 14-inch pizza pan and dust with fine cornmeal or flour. Press or roll out dough to fit the pan. Using your fingers, form a slightly thicker rim around the edge of the pizza. Brush all but the rim with olive oil.

For Pizza Topping:

Season chopped tomatoes or tomato sauce with garlic, pepper flakes, rosemary and thyme. Using a rubber spatula spread the seasoned tomatoes evenly over the pizza dough.

To represent the four seasons, divide pizza into four sections. Place anchovies and olives in one section, followed by mushrooms, artichokes and onions. Season with salt and pepper. Sprinkle with shredded mozzarella. Drizzle lightly with olive oil.