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