Four Seasons Pizza

Episode 84 - Four Seasons Pizza

Ingredients:

  • Pizza base:
  • 3 cups flour “Tippo 00”
  • 350ml warm water
  • 1½ tbsp dried Yeast
  • ½ tbsp caster Sugar
  • 1 tbsp Salt
  • 2 tbsp Extra Virgin Olive Oil Tomato sauce:
  • 1 x 400gr can Italian peeled tomatoes
  • 2 cloves Garlic
  • ½ cup fresh Basil Leaves
  • Salt (pinch)
  • Pepper (pinch) White wine sauce:
  • ½ cup extra Virgin Olive Oil
  • ½ cup dry White Wine
  • 4 cloves Garlic
  • Salt (pinch)
  • Pepper (pinch) Topping:
  • ½ cup cooked Prawns
  • 12 Clams
  • 1 x dry Italian Sausage
  • 150gr Bocconcini
  • 200gr roasted Red Capsicums
  • 8 Anchovy Filets
  • 100gr patted Kalamata olives
  • 1 bunch Baby Spinach
  • 200gr Fetta Cheese
  • 1 large Egg
  • Rocket (handful)
  • Basil (handful)
  • 1 Red Chilli
  • Olive oil (for drizzling)

Method:

Pizza Base:
  1. Combine 1 teaspoons of yeast, 1 teaspoon of sugar, ½ teaspoon salt, 2 tablespoon olive and ½ cup 4 flour, 350 ml water in a bowl Set aside from around 10 minutes or until frothy.
  2. Place 2 ½ cups all-purpose (plain) flour on a pastry slab or in a large bowl. Make a well in the centre and the yeast mixture.
  3. Combine by gradually incorporating the flour into the yeast mixture, adding a little extra water if necessary.
  4. Transfer the dough into a floured board and knead until it is smooth and elastic, about 5 minutes. Place the dough in a large, lightly oiled bowl. Cover and place in a warm, draft-free place for 30 minutes or until doubled in size.
Toppings:
  1. After it has risen, divide the dough into three balls, all approx same size.
  2. Kneed one more time and allow proving. Roll the ball out on a floured surface to ½ cm thickness.
  3. Place the base on pre-heated pizza stone and assemble toping. ½ white and ½ red base, followed by cheese.
  4. Then create 4 different corners, seafood, sausage, vegetarian and spinach and fetta.
  5. Place in hot oven and cook for 15mins or until golden brown.
  6. Use the other half of the dough to make your dessert pizza.