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Four Seasons (Quattro Stagioni)




Source of Recipe


recipehound.com


List of Ingredients




basic pizza dough cornmeal, if using a pizza peel

about 1/2 cup olive oil, preferably extra-virgin

1/4 cup (about 1 ounce) fresly grated Parmesan cheese

6 ounces thinly sliced prosciutto

1 cup (about 4 ounces) shredded mozzarella cheese

1 cup peeled, seeded, chopped, and well-drained vine-ripened or canned Italian plum tomatoes

3/4 cup chopped fresh or canned mussels or clams

1-1/4 cups thinly sliced fresh mushrooms, sauteed in 2 tablespoons olive oil

3 garlic cloves, minced or pressed

salt

minced fresh herbs such as parsley, oregano, basil, and thyme, and whole sprigs for garnish, preferably 4 different herbs


Recipe



1 Prepare the dough and preheat the oven as directed in the basic recipe.

2 Reserve one-fourth of the dough. Roll out or stretch the remaining pizza dough as directed for thin-crusted flat pizza in the basic recipe. Place the dough on a pizza peel generously sprinkled with cornmeal or on a lightly oiled pizza screen. Divide the reserved dough onto 2 pieces and with palms of hands roll each piece into a ball and then into a cylinder about 1/3 inch in diameter; holding the cylinder at each end, twist in opposite directions to resemble a rope and place the 2 cylinder at right angles across the pizza crust to form even quarters. Brush the dough all over with olive oil. Leaving the dough ropes exposed and a 1/2-inch border around the outer rim, top one quarter of the dough with the Parmesan cheese, then the prosciutto. Fill another section with the mozzarella and 1/2 cup of the tomatoes. Fill the third section with the mussels or clams, and combine the mushrooms and remaining 1/2 cup tomatoes in the last section. Sprinkle the garlic over all the sections, add salt to taste, and drizzle evenly with olive oil.

3 Transfer the pizza to the preheated baking surface and bake until the crust is golden brown and puffy, about 10 minutes. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Sprinkle each section with one type minced herb and garnish with a sprig of the same herb. Slice and serve immediately.