Four seasons pizza

Four seasons pizza

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1/2 quantity Pizza dough, patted out to a 30 cm round
1/2 quantity pizza sauce, (see Note)

Topping 1

Quantity Ingredient
2 slices cooked ham, cut into strips
4 mushrooms, thinly sliced
salt and freshly ground black pepper

Topping 2

Quantity Ingredient
4 anchovy fillets, halved
2 tablespoons diced mozzarella cheese
2 teaspoons drained capers

Topping 3

Quantity Ingredient
4-5 slices salami, cut into strips
8 black olives, stoned

Topping 4

Quantity Ingredient
6 prawns, shelled and de-veined
or 1/4 cup flaked tuna, drained
or 125g can mussels, drained
4 thin slices mozzarella cheese
2 tablespoons olive oil and 1/4 cup grated parmesan cheese, to finish

Method

  1. Preheat the oven to 200°C. Spread the cooled sauce over the dough and add the toppings, a different one for each quarter.
  2. Sprinkle the olive oil and cheese over the whole pizza and bake for 18–20 minutes or until the crust is golden and crisp around the edges.

Pizza sauce

  • This rich, flavourful tomato sauce is used as a base for many pizzas. It is spread over the bread dough before other toppings are added. Instead of fresh tomatoes, drained canned whole tomatoes may be used.

    Place 750 g ripe tomatoes, peeled and chopped; 2 garlic cloves, crushed; 1 teaspoon dried oregano, 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, 1 bay leaf, 1 tablespoon brown sugar, salt and freshly ground black pepper in a saucepan and simmer gently for 30–40 minutes, stirring often. Taste for seasoning, remove the bay leaf and cool before using. Makes enough for two 30 cm rounds, or two 35 x 30 cm rectangles.
Tags:
baking
bakery
margaret
fulton
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