Pizza Quattro Stagioni
- For the dough
- 250 grams Pastry flour
- 20 grams Yeast
- ⅛ l lukewarm water (32-38°C or approximately 90-100°F)
- 4 Tbsps olive oil
For the dough: place flour in a medium-sized bowl and make a well in the center. In a small bowl, dissolve yeast in a little water and stir until foamy. Cover and let rest for 15 minutes. Pour yeast and water into the well in the flour. Add remaining water, salt and oil. Mix and knead into a smooth dough.
For the sauce: blanch tomatoes. Drain, peel and cut into small cubes. Add to a pot with 1 tablespoon oil. Reduce for approximately 5 minutes and season with thyme, salt and pepper.
Oil the pizza pan. Knead dough again, roll out and add to pan. Preheat oven to 250°C (approximately 475°F). Spread sauce on dough. Cover ¼ with artichokes, ¼ with mushrooms, ¼ with pepperoncini and ¼ with ham. Top with cheese and drizzle with a little olive oil. Bake pizza for about 15 minutes.