Four Seasons Pizza
Four Seasons Pizza, known in Italy as 'pizza quattro stagioni', is a feast for both the stomach and the eyes!
Half of prepared Master Pizza Dough
1 1/2 cups Wisconsin Fontina cheese, shredded
1 1/2 cups spaghetti sauce
2 ounces thinly sliced prosciutto or ham, cut into thin strips
1 (6-ounce) jar marinated artichoke hearts, drained, cut into thin wedges
1/2 cup pitted ripe olives, halved
1 cup sliced mushrooms
1/4 cup chopped walnuts
2 tablespoons olive oil
Grated Wisconsin Parmesan cheese (optional)
- Spread dough evenly in greased 14-inch pizza pan.
- Sprinkle a cup of Fontina cheese evenly over dough. Cover with spaghetti sauce. Place remaining Fontina Cheese in center to form a 2 to 3 inch circle. Arrange prosciutto in a ring around cheese. Arrange artichokes and olives in another ring. Arrange mushrooms in a ring around edge of crust. Top with walnuts. Lightly brush top with olive oil. Sprinkle with Parmesan cheese, if desired.
- Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes or until crust is crisp and lightly browned. Cut into 8 wedges.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.