Food Network: Four Seasons Pizza: Pizza Quattro Stagione

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Four Seasons Pizza: Pizza Quattro Stagione
Recipe courtesy Wolfgang Puck

Ingredients
Pizza Dough, recipe follows
2 cups grated mozzarella
2 cups grated Fontina
6 ounces button mushrooms, sliced
3 tablespoons olive oil
Salt and pepper
1/2 pound steamed clams (Manila or Littleneck)
1 tomato
8 thin slices prosciutto, cut into julienne
1 1/2 cups Tomato Sauce, recipe follows
2 tablespoons basil, chiffonade

1 tablespoon grated Parmesan

Directions
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.

Ingredients
Pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey

1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing

Directions
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

Ingredients
Wolfgang's Favorite Tomato Sauce:

2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock or store-bought, heated, recipe follows
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
Salt and freshly ground black pepper

Directions
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

Ingredients
Chicken Stock
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems

1 bay leaf
1/2 teaspoon whole white peppercorns

Directions
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