Pizza Quattro Stagioni
By MorrisonsTaste four seasons on one plate, with spicy pepperoni, mushrooms, courgette and cherry tomatoes on a tomato fondue with torn mozzarella pieces and oregano. Baked to perfection on your own pizza dough base.Time and servings
Ingredients
14 total- 2 tsp of salt
- 50 ml of milk
- 100 g of chestnut mushrooms
- 100 g of cherry tomatoes
- 1 tsp of oregano
- 2 mozzarella balls
- 50 g of pepperoni
- 1 tin of chopped tomatoes
- 1 courgette
- 650 g of strong plain flour
- 2 garlic cloves
- 50 g of black olives
- 1 onion
- 5 g of fast acting yeast
Method
17 stepsStep 1
For the pizza dough: Mix all the ingredients together and knead for 10-15 minutes to make a smooth soft dough.
Step 2
Place in an oiled bowl, cover and leave to double in size (a warm environment helps).
Step 3
When ready, divide into four pieces.
Step 4
Roll out to approx. a 12" diameter, 3mm disc, on a floured surface.
Step 5
Place on a baking tray over a sheet of parchment.
Step 6
For the topping: Finely chop the onion and crush the garlic.
Step 7
Cook the onion and garlic in oil (without browning) for 5 minutes until soft.
Step 8
Add the chopped tomatoes and cook on a low heat for 30 minutes.
Step 9
Add the oregano, then season and sweeten (with sugar) if required. Set aside.
Step 10
Slice the mushrooms and courgettes and lightly sauté in oil for 5 minutes.
Step 11
Slice the olives and halve the cherry tomatoes.
Step 12
Tear the buffalo mozzarella into chunks and mix with a little oil and oregano.
Step 13
For the pizza: Divide the toppings into four (pepperoni, olives etc.).
Step 14
Coat the base with the tomato sauce, then add the toppings - they can be mixed or laid out in 4 quarters.
Step 15
Sprinkle with mozzarella.
Step 16
Season to taste and drizzle with olive oil.
Step 17
Bake at 180 degrees for 10 minutes or until cheese colours. Serve hot.