Cooking time 15 min + 40 min in the oven
Ingredients for the dough
- 20 g fresh yeast
- 600 g flour
- 2 tablespoon olive oil
- 1 tip of salt knife
Ingredients for garnish
- 100 g chorizo (sliced)
- 100 g mushroom
- 1 yellow pepper
- 2 young onions
- 150 g zucchini and zucchini aubergines (freshness space)
- 5 marinated artichoke hearts (freshness space)
- 2 tablespoon olive tapenade (optional)
- 125 g mozzarella
- 70 g grated gratin cheese
- 6 anchovy fillets in oil (cold space)
- 325 g cherry tomato salsa (bottle)
- Mix of Italian spices
- 1 tablespoon butter
Nutrition: per serving
- fat46.9 g
- carbs118.7 g
- protein37.8 g
How to prepare four Seasons Pizza recipe
Quick recipe and guide on four seasons pizza recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Dilute the yeast in 3 dl of warm water. Mix the flour with the salt and dig a well in the middle. Pour in the olive oil and diluted yeast. Knead the dough energetically and form a ball. Cover with a kitchen towel and let rise for 30 minutes in a warm place (in a preheated oven at 50 ° C, for example). In the meantime, cut the mushrooms into slices, the young sliced onions and the artichoke hearts drained into pieces. Remove the seeds and white filaments of pepper and cut into thin strips. Cut the mozzarella into thin slices.
1 Preheat the oven to 180 ° C.
2 Lower the dough with a rolling pin into a rectangle of ± 30 cm by 40. Line a baking sheet with baking paper or grease it with
1 c. butter. Place the dough and brush it with cherry tomato salsa, up to 1 cm from the edge. Spice of Italian Mix
3 Top a quarter of the tapenade pizza with olives, mushrooms and young onions.
4 Decorate another quarter of hearts with artichokes, chorizo and grated cheese.
5 Divide the pepper strips and the anchovian cinnamon on the 3rd quarter.
6 Spread slices of grilled eggplant and zucchini over the last quarter and add mozzarella.
7 Slide the pizza for about 40 minutes in the preheated oven.
Biere pils not Wine Salice Salentino DOC
Masseria del Fauno
Puglia – Italy