New Pizza/James McNair 2000

Four Season Pizza (Pizza Quattro Stagioni)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
1/2 cup Roasted Tomatoes, or 1 cup peeled, seeded, well-drained, and chopped ripe tomato Neapolitan-Style Pizza Dough 2 tablespoons olive oil
1-1/4 cups thinly sliced fresh mushrooms salt freshly ground black pepper
vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for sprinkling pizza peel (if using) extra-virgin olive oil for brushing crust and drizzling over toppings
2 teaspoons minced garlic 1/4 cup freshly grated parmesan cheese (about 1 ounce), preferably Parmigiano-Reggiano 6 ounces thinly sliced high-quality prosciutto, preferably from Italy
4 ounces fresh soft mozzarella cheese packed in water, preferably water-buffalo type from Italy, thinly sliced and cut into small pieces, or 1-1/2 cups freshly shredded high-quality semisoft mozzarella cheese (about 4-1/2 ounces), preferably made with whole milk 3/4 cup chopped, well-drained fresh or canned clams or mussels salt
1 tablespoon minced fresh oregano 1 tablespoon shredded fresh basil 1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh thyme crushed dred chile for serving freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, for serving



1 If using Roasted Tomatoes, prepare as directed, chop coarsely, and set aside to cool to room temperature. If using fresh tomato, reserve for later use.
2 Make the Neapolitan-Style Pizza Dough and set aside to rise as directed.
3 In a saute pan or skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook, stirring frequently, until tender, 3 to 4 minutes. Season to taste with salt and pepper, transfer to a bowl, and set aside.
4 About 30 minutes before baking the pizza, prepare an oven and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
5 Reserve one-fourth of the dough. On a lightly floured surface, roll out or stretch the remaining dough and shape it into a 14-inch round. Place the dough on the prepared screen, pan, or peel. Divide the reserved dough into 2 pieces. using the palms of your hands, roll each piece into a ball and then into a cylinder about 20 inches long and 1/3 inch in diameter. Holding each cylinder at each end, twist in opposite directions to resemble a rope. Place the 2 cylinders at right angles across the pizza crust to form even quarters and trim off any extra dough from each end. Brush the dough all over with olive oil.
6 Sprinle all the quarter sections of the dough with the garlic, leaving the dough ropes exposed and a 1/2 inch border around the outer rim. Sprinkle one section with the Parmesan cheese, then top with mozzarella cheese and top it with half of the tomatoes. Fill the third section with the clams or mussels. In the final section, combine the mushrooms and remaining tomatoes. Sprinkle all of the toppings with salt to taste and drizzle with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
7 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
8 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges and cross pieces of the crust with olive oil. Sprinkle the minced oregano over the prosciutto, the shredded basil over the mozzarella-tomato section, the minced parsley over the clams or mussles, and the thyme over the mushroom-tomato mixture. Slice and serve immediately. Offer chile and Parmesan at the table for spinkling over the pizza.

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