Four Seasons Pizza (Pizza Quattro Stagione) - Wolfgang Puck

Recipe Ingredients

		Pizza dough - (see separate recipe)
2 cups	474ml	Mozzarella - grated
2 cups	474ml	Fontina - grated
6 oz	170g	Button mushrooms - sliced
3 tablespoons	45ml	Olive oil
		Salt and freshly ground black pepper
1/2 lb	227g / 8oz	Steamed clams - (manila or littleneck)
1		Tomato - sliced
8		Prosciutto - cut into julienne
1 1/2 cups	355ml	Tomato sauce
2 tablespoons	30ml	Basil - chiffonade
1 tablespoon	15ml	Parmesan - grated

Recipe Instructions

1. Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 (6-ounce) balls. Allow to rise until ready to shape.

2. Preheat oven with pizza stone to 500 degrees F.

3. Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small sautee pan, over high heat, sautee the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve. Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve.

4. To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches. Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into 10-inch strips, about 1/2-inch wide. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons.

5. Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne.

6. Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown.

7. Remove from the oven and transfer to a serving plate.

Sprinkle basil chiffonade over tomato section and grated Parmesan over the mushroom section. Serve immediately.

Preparation Time: 30 minutes Cooking time: 7-8 minutes Makes 3 X 10-inch pizzas, 12 servings

Wolfgang Puck

Source:
Wolfgang Puck

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