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Pizza Four Seasons

Categories: Pizzas, Quick to fix
Type: Main Dishes

On these pizzas, the toppings are arranged separately to represent the four seasons

Prep Time: 15M, plus rising

Cooking Time: 20M

Serves: makes 4 small pizzas


  • Basic Pizza Dough
  • 1 1/3 cups canned crushed tomatoes
  • 6oz ( 175g) mozzarella cheese, thinly sliced
  • 4oz ( 115g) white mushrooms, thinly sliced
  • 2 roasted red peppers, sliced into thin strips
  • 16 anchovy fillets in oil
  • 4oz ( 115g) pepperoni, thinly sliced
  • 2 tbsp capers
  • 8 marinated artichokes hearts, drained and halved
  • 12 pitted Kalamata olives
  • 4 tbsp extra virgin olive oil
Pizza Four Seasons photo

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  1. Preheat the oven to 400°F (200°C). Lightly oil 2 large baking sheets. Divide the dough into 4 equal portions. Roll each on a very lightly floured work surface into an 8in (20cm) round. Arrange 2 rounds on each sheet. Spread each with 1/3 cup tomato sauce, leaving a 1in (2.5cm) border. Divide the mozzarella evenly over the pizza tops.
  2. For each pizza, arrange the mushroom slices on one quarter of the pizza round. Arrange the red peppers and 4 anchovy fillets on another quarter of the round. Cover a third quarter with the pepperoni and capers, and finally top the fourth quarter with 4 artichoke pieces and 3 olives. Drizzle the oil evenly over the pizza.
  3. Bake for 20-25 minutes, until the edges of the dough are crisp and golden brown. Serve hot.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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