Pizza Four Seasons
Pizza Quattro Stagioni
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1 recipe Pizza Dough
½ cup Pizza Sauce
1 cup (4 ounces) Shiitake or Crimini Mushrooms, stemmed and sliced
2 ounces thinly sliced Ham, julienned
1 can (14 ounces) Artichoke Hearts, drained and chopped or 1 box (9 ounce) Frozen Artichoke Hearts
½ cup pitted, halved Black Olives (about 20 Olives)
1 cup diced Fresh Tomatoes
8 ounces Fresh Mozzarella cheese, diced
½ cup shredded Mozzarella cheese
¼ teaspoon freshly ground Black Pepper
¼ teaspoon dried Oregano
Makes 2 14” Pizzas
Prepare the Pizza Dough. Prepare the Pizza Sauce.
Preheat the oven to 500 degrees. If you are using a pizza stone, place it on a lower shelf and preheat it with the oven. If you are using pizza pans, arrange the racks near the center of the oven. If the fresh mozzarella was packed in water, drain it on paper towels while you prepare the other ingredients.
Pat or roll one piece of dough into a 14" round. Place the thin round onto a wooden pizza peel or pizza pan generously dusted with flour or cornmeal. Spread evenly with ¼ cup sauce. Top with half of the mushrooms, ham, artichoke hearts, black olives and diced tomatoes. Sprinkle with half of the fresh and grated mozzarella and season with pepper and oregano.
If you are using a pizza stone, slide the pizza directly on to the preheated stone and cook the pizzas one at a time. Alternately, simply place the prepared pizza in its pan on a middle rack. Bake the pizzas in the preheated oven for 8-10 minutes, until brown, crisp and bubbly. Remove the pizza from the oven, let rest for 1-2 minutes and then slice into wedges and serve. To make a second pizza, repeat the steps with the remaining ingredients.
©2013 Nick Stellino Productions