Four Seasons Pizza Recipe

This pizza, with separate "compartments" of toppings, is very popular in European pizzerias, and deserves more exposure here in the States.  It has something for everyone.

Ingredients:
Olive oil for the pan
Pizza dough (this recipe makes 4 crusts. You will need 2 for this recipe)
1 cup your favorite pizza sauce
4 tbsp freshly grated Parmigiano-Reggiano cheese
8 oz. fresh mozzarella cheese, cut into thin rounds, or use shredded processed mozzarella
2/3 cup coarsely chopped artichoke hearts, patted dry with paper towel
2/3 cup pitted and coarsely chopped black olives
1 cup thinly sliced mushrooms
2 oz. paper-thin slices of prosciutto

Preparation:

1. Prepare an outdoor grill for direct cooking over medium heat (350 degrees Fahrenheit).  Lightly oil a 14-inch perforated pizza pan.
2. Place the pizza dough on the pan and grill, with the lid closed as much as possible, until the underside is heated, about 1 minute.  Flip the dough on the pan and heat the opposite side, about 1 to 2 minutes longer.  Flip again and spread about 1/2 cup of pizza sauce on th dough.  Sprinkle with 2 tablespoons of Parmigiano-Reggiano, followed by half of the mozzarella. 
3. Visually separate the pizza dough into quarters.  Using half of the artichoke hearts, olives, mushrooms, and proscuitto, arrange each ingredient in its own quadrant on the pizza dough.
4. Close the grill and continue cooking until the mozzarella has melted, about 2 to 3 minutes.  Using the pizza pan or a rimless cookie sheet, remove the pizza from the grill and transfer to a serving platter or chopping board.  Let stand for a few minutes.  Slice and serve. 
5. Repeat steps 2 through 4 to make the second pizza.

Makes 2 12-inch pizzas

Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy  [ print this recipe for Four Seasons Pizza ]