Italian Recipes - Four Seasons Pizza

Ingredients       

• 1 teaspoon active dry yeast

• 1 teaspoon honey or sugar

• 2/3 cup warm water (105°F to 115°F)

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon olive oil

• 3/4 to 1 cup semotina (ground durum wheat) or all-purpose flour

• Cornmeal

• 1 recipe Tomato-Basil Topping

• 1 recipe Fontina-Gorgonzola Topping

• 1 recipe Sausage-Cheese Topping

• 1 recipe Mushroom-Garlic Topping

• Olive oil (optional)

---

Method:

1. In a small bowl dissolve yeast and honey in the warm water. Let stand for 5 minutes. In a large bowl combine the 1 cup all-purpose flour and the salt.

2. Gradually stir In yeast mixture until combined. Add the 1 teaspoon olive oil, stirring to combine. Stir in as much of the semolina or all-purpose flour as you can.

3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining semolina or flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball and place in a lightly greased bowl; turn once. Cover and let rise in a warm place until nearly double (45 to 60 minutes).

4. Preheat oven to 425°F. Punch down dough. Cover and let rest for 10 minutes. Place dough on a lightly floured surface. Remove about 1/2 cup of the dough; divide into six portions and roll each portion into a 9-inch-long rope.

5. Twist together two of the ropes; repeat to make a total of three twisted ropes. Roll remaining dough into a 13x9-inch rectangle, building up edges slightly. Transfer dough to a large baking sheet that has been sprinkled with cornmeal.

6. Carefully place the twisted ropes of dough crosswise over the dough to make 4 equal sections. Top each section with a different topping, representing the four seasons.

7. Bake for 15 to 20 minutes or until crust is golden brown. If desired, drizzir with additional olive oil. Serve immediately.

TOMATO BASIL TOPPING: In a small bowl combine 2 teaspoons olive oil; 1 clove garlic, minced; and 1 teaspoon snipped fresh basil. Spread mixture on one section of Four Seasons Pizza. Top with 5 thin slices of plum tomato. After pizza is done, top with 2 teaspoons snipped fresh basil.

FONTINA GORGONZOLA TOPPING: Top Four Seasons Pizza section with 1/3 cup shredded fontina cheese and 2 tablespoons crumbled Gorgonzola cheese.

SAUSAGE CHEESE TOPPING: Spread one section Four Seasons Pizza with 2 tablespoons purchased marinara sauce. Top with 1/4 cup cooked and well-drained bulk Italian sausage and 1/4 cup shredded mozzarella cheese (1 ounce). Top with 1/4 cup bottled roasted red sweet pepper strips.

MUSHROOM GARLIC TOPPING: In a large skillet cook 1/2 cup thinly sliced fresh mushrooms and 1/4 teaspoon minced garlic in 2 teaspoons hot olive oil until tender. Season to taste with salt and black pepper. Spread mushroom mixture on one section Four Seasons Pizza. Top with 2 tablespoons grated Parmesan cheese.