Four Seasons Pizza

Milleniumfyre, 8/19/00 5:32 pm

For 2 people (kind of an intimate evening kind of pizza-of course, if you have the time, you can double the recipe as needed).

Ingredients:

1/2 recipe basic pizza dough (recipe follows)

Spring:
1/3 cup crumbled chevre
1/4 cup broccoli florets
3 large shrimp, peeled, deveined, and halved lengthwise
1 1/2 teaspoons chopped fresh dill
Summer:
1/4 cup basic tomato sauce for pizza
1/4 cubed mozzarella cheese (1/4 inch cubes)
1/4 cup chopped ripe tomato
3 fresh basil leaves
Autumn:
2 cups wild mushrooms
2 tablespoons olive oil
1/2 grated Italian Fontina cheese
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon finely grated lemon zest
Winter:
1 small Italian eggplant
2 tablespoons olive oil
4 thin slices of prosciutto
6 strips shaved Parmesan cheese (See note)
4 fresh sage leaves


One hour before cooking, preheat the oven to 500 degrees. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.

Meanwhile, saute the wild mushrooms (see "Autumn" ingredients): Heat the 2 tablespoons of oil in a skillet. When it is hot, add the mushrooms and cook over high heat until deeply colored (about 10 minutes). Set aside and clean the skillet.

Cut the eggplant (see "Winter" ingredients) into four lengthwise slices. Heat the 2 tablespoons of oil in the skillet. When it's hot, add the slices and saute them over medium heat, until they are lightly browned on both sides, 3 to 4 minutes per side. Set aside on paper towels.

On a well floured surface, press the dough out to form a 12 inch circle, and transfer it to the pre-prepared pizza pan. Using a knife, gently mark four equal wedges. For each quarter, arrange the ingredients of each season in the order given.

Drizzle the pizza lightly with olive oil, and bake until the crust is golden brown, about 15 to 20 minutes.

Note: For parmesan shavings, scrape a whole wedge of parmesan cheese with a vegetable peeler.


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