Four Seasons Pizza
Pizza dough (homemade)
Pizza sauce (homemade)- about 1/4 cup
1/2 lb whole milk mozzarella, cut into small chunks/slices
1/2 c fresh mushrooms, chopped
1/3 c Kalamata olives, sliced
1/2 can quartered artichoke hearts, drained well
3 thin slices proscuitto
Parmesan Reggiano, shaved with a vegetable peeler (add after the pizza bakes)
Preheat oven to 500° and place pizza stone on the floor of the oven. Roll dough out and place on pizza peel which has a clean kitchen towel on it (for transfer to oven); crimp edges on dough to make it slightly thicker on the edge. Spread pizza sauce evenly over dough to the edges then place mozzarella slices over to cover the sauce. Now add the mushrooms, olives, artichoke hearts and proscuitto. Transfer pizza to oven from pizza peel and place it on the hot pizza stone. Bake for about 9 minutes at 500° or until toasted and bubbly. Remove by pulling pizza, with tongs, back onto the peel and transferring to a countertop or table. Using the vegetable peeler, shave large segments of Parmesan Reggiano onto the pizza. Serve and enjoy!
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