Four Seasons Pizza

Servings: 4


Half of prepared Master Pizza Dough
1 1/2 cups (16 ounces) Wisconsin fontina cheese, shredded
1 1/2 cups Prego regular or extra chunky spaghetti sauce
2 ounces thinly sliced prosciutto or ham, cut into thin strips
1 jar (6 ounces) marinated artichoke hearts, drained, cut into thin wedges
1/2 cup pitted ripe olives, halved
1 cup sliced mushrooms
1/4 cup chopped walnuts
2 tablespoons olive oil
Grated Wisconsin parmesan cheese, optional

Pizza Dough:
5 3/4 to 6 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 package Fleischmann’s Rapid Rise or Active Dry Yeast
2 cups water
1/4 cup olive or vegetable oil

Cooking Directions:

Pizza Dough:

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.

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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