This pizza with its four layers of intense flavor to tempt and delight the taste buds was created by Chef Martin Silva.

Pizza Quattro Amori

Dough:
1/2 cup warm water (105° to 115° F) (40° to 45°C)
1/2 package active dry yeast
1 3/4 cup bread flour
1 teaspoon salt
1 tablespoon olive oil

 

Topping:
1 ounce extra virgin olive oil
1 ounce tomato sauce
3 ounces smoked lake trout, flaked
6 asparagus spears, blanched
1/2 ounce green bell pepper, diced
4 tablespoons horseradish
1/2 ounce Wisconsin Parmesan, grated
1 tablespoon parsley, chopped
1 ounce green onion, sliced into 1/4 inch lengths
3/4 cup (3 ounces) Wisconsin Whole Milk Mozzarella, grated
2 cherry tomatoes, cut into quarters and seeded
1 large egg

1. To Make Dough: In a small bowl, dissolve yeast in warm water and stir well. Set aside for 5 minutes. In a small bowl, combine flour and salt. Add olive oil to yeast mixture, stir well and add yeast/oil mixture to the flour. Mix dough with hands until a compact ball is formed. Turn dough out of the bowl onto work surface and knead the dough for 5 to 6 minutes until it is smooth and satiny. Place on teaspoon olive oil in a bowl, place dough in the bowl and turn it twice to coat with oil. Put bowl in a warm place to let the dough rise until double in bulk (about 1 hour).
2. Punch down dough. Turn out of bowl onto work surface. Knead dough for 2 minutes. Stretch or roll dough into a circle 11 to 12 inches in diameter. Cover with a kitchen towel and let rise a second time for about 20 minutes.
3. To Assemble Pizza: Brush the top of the pizza crust with olive oil. Place the ingredients on the crust in this order: tomato sauce, trout, asparagus, bell pepper, horseradish, Parmesan, parsley, onion, Whole Milk Mozzarella. (The idea is to form successive layers of interesting flavors and textures that tease and tempt the taste buds.) Arrange cherry tomatoes decoratively atop the cheese. Make a well directly in the center of the pizza. Slip the egg into the well without breaking the yolk.
4. Bake pizza in a preheated 475°F (245°C) oven for 8 to 10 minutes until crust is nicely browned and egg is perfectly set.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.