Four Seasons Pizza
appetizers, baked, first course
Pizza Dough; (see recipe)
2 artichoke hearts; marinated
1 tomato
1/4 pound mushrooms
8 ounces Fontina cheese - ( 2 2/3 cups); grated
2 tablespoons butter
Salt
Fresh ground black pepper
1/4 pound thinly sliced prosciutto
2 tablespoons olive oil
PREPARATION: Make the Pizza Dough recipe.
Cut the artichoke hearts, tomato, and mushrooms into thin slices. Cut the cheese into very thin slices or grate it. Heat butter in a medium frying pan and sauté mushrooms over medium heat until tender, about 5 minutes. Season with salt and pepper.
Recipe can be made to this point several hours ahead. Cover and set ingredients aside at room temperature; keep dough refrigerated.
COOKING AND SERVING: Heat oven to 450°F. Sprinkle cheese evenly over the flattened pizza dough, leaving a 1/2-inch border. Keeping the mushroom, tomato, prosciutto, and artichoke toppings separate, use one of each of them to cover a quarter of the pizza. Drizzle olive oil over the ham and tomato.
Bake pizza until crust is golden brown, about 10 minutes. Serve immediately.
Yields: 1 13-inch pizza
NOTES : Rich pizza with artichoke hearts, Fontina and prosciutto.
This version of a Four Seasons pizza calls for artichokes, tomato, mushrooms, and prosciutto. 0 0 0 0 588 0 0 0 4633 0
Contributor: Cook's Magazine May 1988
Yield: 4 servings
Preparation Time: 0:30
