PIZZA QUATTRO STAGIONI (FOUR SEASONS PIZZA)

Pizza Quattro Stagioni (Four Seasons Pizza) image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 1 pizza

Number Of Ingredients 12

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All-purpose flour, for the surface
One 6-ounce ball pizza dough, at room temperature
1/2 cup marinara sauce, at room temperature
2 zucchini flowers, stems trimmed and torn
1 canned artichoke heart, drained, patted dry and thinly sliced
1 slice prosciutto, torn
3 small button mushrooms, thinly sliced
1/3 cup Castelvetrano olives, pitted and torn
3 to 4 ounces low-moisture mozzarella, shredded
1/2 cup finely grated Pecorino Romano
Olive oil, for drizzling
Small handful fresh arugula, for topping

Steps:

Place a pizza stone in the center rack of the oven. Preheat the oven to 550 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into a flatbread about 5 inches wide and as long as will fit on your pizza stone. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
Gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). Place the toppings in four separate quarters of the pizza, each representing the 4 seasons: Place the zucchini flowers in one quarter, the artichoke hearts and prosciutto in another quarter, the mushrooms in another quarter and the olives in the final quarter. Sprinkle the whole pie with the mozzarella and 1/4 cup of the Pecorino Romano and drizzle with olive oil.
Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes.
Top the entire pizza with the arugula, sprinkle with the remaining 1/4 cup Pecorino Romano and drizzle with olive oil. Slice the hot pizza and serve immediately.