Four Seasons Pizza

Four Seasons Pizza

prep time

minutes
cook time

minute
servings
4

Ingredients

















Cooking Instructions

For pizza dough:


1

In large bowl combine 2 cups flour, salt and yeast. In small saucepan heat water and olive oil to 125 to 130°F. Add dry ingredients; beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast). Divide in half; shape and bake half according to selected recipe. Freeze remaining half.


2

Spread dough evenly in greased 14 inch pizza pan. Sprinkle a cup of fontina evenly over dough. Cover with spaghetti sauce. Place remaining fontina in center to form a 2 to 3 inch circle. arrange prosciutto in a ring around cheese. Arrange artichokes and olives in another ring. Arrange mushrooms in a ring around edge of crust. Top with walnuts. Lightly brush top with olive oil. Sprinkle with parmesan, if desired. Bake at 425°F for 20 to 25 minutes or until crust is crisp and lightly browned. Cut into 8 wedges.


Ingredients

















Cooking Instructions

For pizza dough:


1

In large bowl combine 2 cups flour, salt and yeast. In small saucepan heat water and olive oil to 125 to 130°F. Add dry ingredients; beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast). Divide in half; shape and bake half according to selected recipe. Freeze remaining half.


2

Spread dough evenly in greased 14 inch pizza pan. Sprinkle a cup of fontina evenly over dough. Cover with spaghetti sauce. Place remaining fontina in center to form a 2 to 3 inch circle. arrange prosciutto in a ring around cheese. Arrange artichokes and olives in another ring. Arrange mushrooms in a ring around edge of crust. Top with walnuts. Lightly brush top with olive oil. Sprinkle with parmesan, if desired. Bake at 425°F for 20 to 25 minutes or until crust is crisp and lightly browned. Cut into 8 wedges.


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Tagged in: Fontina Parmesan Pizza

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