FOUR SEASONS PIZZA: PIZZA QUATTRO STAGIONE
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 12 servings, 3 10-inch pizzas
Number Of Ingredients 36
Steps:
- Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 (6-ounce) balls. Allow to rise until ready to shape.
- Preheat oven with pizza stone to 500 degrees F.
- Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat, saute 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.
- 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. 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.
- Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne.
- Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown.
- Remove from the oven and transfer to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the mushroom section. Serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- Yield: 4 (8-inch) pizzas
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
QUATTRO STAGIONI
Provided by Food Network Kitchen
Time 2h5m
Number Of Ingredients 0
Steps:
- Make Margherita Pizzas; before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.
- Margherita Pizzas
- Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.
- How to make a pizza:
- Step 1:Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
- Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
- Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
- Pizza Dough
- Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
PIZZA QUATTRO STAGIONI (FOUR SEASONS PIZZA)
This pizza is all about the toppings! Divided into four sections, each quadrant can represent spring, summer, winter or fall. Or, you can top off each section with whatever is in your garden, supermarket or freezer - whatever looks good, or whatever you like.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Place a pizza stone in the center rack of the oven. Preheat the oven to 550 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
- Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into a flatbread about 5 inches wide and as long as will fit on your pizza stone. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
- Gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). Place the toppings in four separate quarters of the pizza, each representing the 4 seasons: Place the zucchini flowers in one quarter, the artichoke hearts and prosciutto in another quarter, the mushrooms in another quarter and the olives in the final quarter. Sprinkle the whole pie with the mozzarella and 1/4 cup of the Pecorino Romano and drizzle with olive oil.
- Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes.
- Top the entire pizza with the arugula, sprinkle with the remaining 1/4 cup Pecorino Romano and drizzle with olive oil. Slice the hot pizza and serve immediately.
PIZZA QUATTRO STAGIONI (FOUR SEASONS)
Make and share this Pizza Quattro Stagioni (Four Seasons) recipe from Food.com.
Provided by mayandrifter
Categories < 60 Mins
Time 38m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven according to package directions for pizza crust.
- To prepare the sauce, combine the tomatoes, basil, parsley, oregano, garlic, and pepper in a large nonstick skillet.
- Cook, stirring frequently, until reduced to 1/2 cup.
- Leaving a 1-1/2 inch edge spread the tomato sauce evenly over the crust.
- Sprinkle with cheese.
- Spread the artichoke hearts, mushrooms, olives, and prosciutto ham evenly over the cheese and tomato sauce.
- Spray lightly with olive oil nonstick spray; sprinkle with another grating of peopper.
- Bake until the crust is golden, and the cheese is bubbling, about 15 minutes.
Nutrition Facts : Calories 156.5, Fat 8.3, SaturatedFat 4, Cholesterol 22.1, Sodium 479.7, Carbohydrate 13.4, Fiber 5, Sugar 3.7, Protein 10.1
More about "pizza quattro stagioni four seasons recipes"
FOUR SEASONS PIZZA (PIZZA QUATTRO STAGIONI) - TIPBUZZ
From tipbuzz.com
5/5 (1)Total Time 1 hrCategory Dinner, Main CoursePublished Dec 9, 2020
FOUR SEASONS (QUATTRO STAGIONI) PIZZA | HEALTHY RECIPES
Web Does their topping of choice match their favorite time of year? Serve this pizza piping hot with a lightly dressed green salad on the side. Ingredients Whole wheat pizza dough 10 …
From weightwatchers.com
Cuisine ItalianCategory Dinner,LunchServings 6Total Time 55 mins
From weightwatchers.com
Cuisine ItalianCategory Dinner,LunchServings 6Total Time 55 mins
QUATTRO STAGIONI (FOUR SEASONS) | DREW & COLE
Web Close the door and allow your pizza to cook. For best results, open the door and turn the pizza 90-180° every 15-20 seconds to ensure it cooks evenly on all sides. Simply slide …
From drewandcole.com
From drewandcole.com
PIZZA QUATTRO STAGIONI - FOUR SEASONS PIZZA - KFOODS RECIPES
Web METHOD: Sauce: Put 50 ml olive oil in a pan and sauté chopped 2 cloves of garlic for one minute, then add chopped parsley and tomato juice (from box with tomato pulp).
From kfoods.com
From kfoods.com
PIZZA QUATTRO STAGIONI | WILLIAMS SONOMA
Web Ingredients: 2 Tbs. extra-virgin olive oil, plus more for brushing 1/4 lb. (125 g) cremini mushrooms, thinly sliced Kosher salt and freshly ground pepper 1/2 batch food …
From williams-sonoma.com
From williams-sonoma.com
TOPPINGS FOR THE 4-SEASON PIZZA / QUATTRO STAGIONI PIZZA TOPPING
Web Home Toppings for the 4-Season Pizza / Quattro Stagioni… Toppings for the 4-Season Pizza / Quattro Stagioni Pizza Topping TOPS ONE 15-INCH PIZZA There are many …
From ciaoitalia.com
From ciaoitalia.com
PIZZA QUATTRO STAGIONI — THE MOM 100
Web Nov 28, 2017 Instructions. Preheat the oven to 425°F. In a large pan, heat 1 tablespoon of the olive oil over medium high heat. Add the mushrooms, and season with salt and pepper. Sauté for about 8 minutes, stirring …
From themom100.com
From themom100.com
QUATTRO STAGIONI PIZZA | TRADITIONAL PIZZA FROM ITALY
Web Another popular variety of Italian pizza, quattro stagioni (lit. four seasons) is basically made with the same ingredients as the so-called pizza capricciosa, except it has toppings arranged into four sections, each …
From tasteatlas.com
From tasteatlas.com
FOUR SEASONS PIZZA / PIZZA QUATTRO STAGIONI | CIAO ITALIA
Web Preheat the oven to 425ºF. If using a baking stone, place it on the lowest oven rack to preheat. Alternatively, lightly spray two 14-inch pizza pans with olive oil spray and set …
From ciaoitalia.com
From ciaoitalia.com
PIZZA QUATTRO STAGIONI - WHIP & WANDER
Web Jan 1, 2021 Spring Artichokes, garlic, dill, beets, peas, fava beans, asparagus, leeks, lemons, kiwi, cherries, strawberries Summer Tomatoes, basil, eggplant, zucchini, zucchini blossoms, arugula, bell peppers, …
From whipandwander.com
From whipandwander.com
FOUR SEASONS PIZZA RECIPE ( TRADITIONAL NEAPOLITAN …
Web Nov 23, 2021 TRADITIONAL ITALIAN RECIPE: It is called "Four Seasons" ( Quattro Stagioni ) because each 1/4 of the pizza has a topping which corresponds to a particular season of the year. The artichokes …
From uncutrecipes.com
From uncutrecipes.com
ITALIAN QUATTRO STAGIONI PIZZA RECIPE | TRAVEL FOOD ATLAS
Web Jul 12, 2022 Ingredients White flour - 200g Instant dry yeast - 7g Salt - a pinch Water (warm) - 140ml Extra virgin olive oil - 3 tbsp Extra flour for the kneading counter Extra oil …
From travelfoodatlas.com
From travelfoodatlas.com
BEST QUATTRO STAGIONI PIZZA RECIPE - HOW TO MAKE 4 …
Web Jul 15, 2014 Best Quattro Stagioni Pizza Recipe - How To Make 4 Seasons Pizza A quattro stagioni or four-season pizza is a favorite of mine since my first visit to Italy. I love to make this recipe watch which …
From food52.com
From food52.com
PIZZA QUATTRO STAGIONI - SUGARLOVESPICES
Web Mar 2, 2019 1 Jump to Recipe Pizza Quattro Stagioni, a pizza that represents the four seasons and the ingredients that are known in Italy for those seasons. A beautiful way to pay homage to a food passionate …
From sugarlovespices.com
From sugarlovespices.com
FOUR SEASONS PIZZA (PIZZA QUATTRO STAGIONI) - MRS JONES'S KITCHEN
Web Dec 7, 2021 Celebrate the seasons of the year on your homemade pizza with this Four Seasons pizza, ‘Pizza quattro stagioni’; each quarter of the pizza is topped with …
From mrsjoneskitchen.com
From mrsjoneskitchen.com
PIZZA QUATTRO STAGIONI RECIPE | EAT SMARTER USA
Web In a saucepan, heat the oil and sauté the garlic until translucent. Add the tomatoes and season with salt, pepper and oregano. Simmer for 15-20 minutes over medium heat. …
From eatsmarter.com
From eatsmarter.com
FOUR SEASONS PIZZA QUATTRO STAGIONI RECIPE - KEEFCOOKS.COM
Web Ingredients & Info PIZZA DOUGH 250 grams strong white bread flour 150 ml lukewarm water 1 tsp active dried yeast 1 tsp salt 1 tsp sugar 1 tbsp extra virgin olive oil
From keefcooks.com
From keefcooks.com
You'll also love