Four Flavor Pizza Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Place the pizza crust on the prepared baking sheet and brush with the 1 tablespoon oil. Liberally sprinkle with salt and pepper. Bake until golden brown and crispy, about 8 minutes.
• Put the chicken and pesto in a small bowl. Tear 2 to 3 mozzarella slices into 1/2-inch pieces, add to the bowl and mix together. Set aside.
• Remove the crust from the oven. Top the right top quadrant of the crust with the pesto chicken mixture.
• Top the right bottom quadrant of the crust with the zucchini and Parmesan. Drizzle with oil and sprinkle with salt and pepper.
• Spread the pizza sauce on the left half of the crust.
• Put the mushroom slices on the bottom left quadrant of the crust. Crumble the goat cheese on top, then drizzle with oil.
• Put 2 to 3 mozzarella slices on the top left quadrant of the crust. Add the pepperoni and sprinkle with pepper.
• Bake until the cheese melts and the mushrooms soften, 10 to 12 minutes.
• Top the pesto chicken-topped quarter and zucchini-topped quadrants with basil leaves. Cut and serve.

Steps:

• Whisk the flour, sugar and yeast in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the oil, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons oil around the bottom and sides of a mixing bowl large enough to hold at least double the volume of dough. Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
• Pour 1/4 cup oil into an 18-by-13-inch rimmed baking sheet. Use your hands to coat the bottom and sides. Transfer the dough to the baking sheet and flatten it slightly with your hands. Flip the dough once and gently stretch it to fit in an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the dough, pressing firmly without making holes.
• Toss together the mushrooms, squash, rosemary, 1 tablespoon oil and 1/2 teaspoon kosher salt in a medium bowl. Spread the mushroom mixture on one quadrant of the dough. Top the next quadrant with the olives and sprinkle with the pancetta. Top the third quadrant with the artichoke hearts and sprinkle with the peas. Sprinkle the basil over the last quadrant and arrange the tomatoes cut-side up. Gently press the toppings into the dough so they stay in place. Let the dough rise until slightly puffy, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F.
• Bake the focaccia, rotating the baking sheet halfway through, until the top and bottom are deep golden brown, 35 to 40 minutes. Remove the baking sheet, place a ball of BelGioioso Burrata in the middle of each quadrant and return to the oven to slightly warm the cheese, about 5 minutes. Drizzle with the remaining 2 tablespoons oil and sprinkle with flaky salt. Use a spatula to transfer the focaccia to a cutting board or serving platter, then cut open the BelGioioso Burrata and serve.