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Four seasons pizza
Italian recipe
| Preparation : 10 min | Resting : 1-3 h |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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accessories
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Serves 4 people
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| Extra-virgin olive oil |
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| 250 | g tomato coulis |
| 1 | mozzarella ball |
| 6 | fresh basil leaves |
| 100 | g mushrooms in oil |
| 100 | g artichokes in oil |
| 70 | g slice cooked ham |
| 50 | g pitted black olives |
| PATE A PIZZA : | |
| 1 | sachet dried yeast (7 g) |
| 125 | g water |
| 250 | g plain flour |
| 5 | g salt |
| 25 | g extra-virgin olive oil |
| 1 | Pizza dough: Put the yeast and water in the bowl, and start the BREAD/BRIOCHE programme. After 1 minute, the programme will stop. Push the mixture down with the spatula if necessary. Add the flour, salt and 2 tbsp olive oil, then press the Auto button. Remove the dough, shape into a ball, and place in a large floured bowl. Cover with a damp cloth and allow to prove for at least 1 hour and preferably 3 hours (the dough should double in volume). |
| 2 | Preheat your oven to 220 °C. Roll out the dough to a thickness of ½ cm and transfer to a baking sheet. |
| 3 | Spread the tomato coulis over the base, to within 1 cm of the edge. Sprinkle with olive oil and bake for 18 minutes. |
| 4 | Arrange the toppings in four sections: one with mozzarella and olives, one with ham, one with artichokes, and one with mushrooms. Return to the oven for 7-8 minutes. At the end of the baking time, scatter with torn basil leaves and a lightly sprinkling of olive oil. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016 - IT version
© Hachette Livre (Marabout) 2016 - IT version
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