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Fantastic Four Seasons Pizza Recipe
|For pizza base|
|Strong plain flour||180 Gram|
|Fast-action dried yeast||1 Tablespoon (Sachet)|
|Warm water||1⁄4 Pint (150 Milliliter)|
|Olive oil||1 Tablespoon|
|Onion||1 , sliced|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh oregano||1 Tablespoon|
|Canned chopped tomatoes||13 Ounce (400 Gram)|
|Tomato puree||1 Tablespoon|
|Black olives||1 1⁄2 Ounce (45 Gram)|
|Canned artichoke hearts||7 Ounce, drained and halved (200 Gram)|
|Parma ham slice||2 , roughly chopped|
|Salami slice||3 , chopped|
|Red pepper||1⁄2 , cored, deseeded and sliced|
|Mushrooms||100 Gram, sliced|
Serving size: Complete recipe
Calories 1412 Calories from Fat 348
% Daily Value*
Total Fat 40 g60.8%
Saturated Fat 8.1 g40.7%
Trans Fat 0 g
Cholesterol 39.5 mg
Sodium 2329.1 mg97%
Total Carbohydrates 225 g75.2%
Dietary Fiber 30.6 g122.2%
Sugars 13.1 g
Protein 51 g102.2%
Vitamin A 98% Vitamin C 260.2%
Calcium 30.8% Iron 67.4%
*Based on a 2000 Calorie diet
Make a well in the centre and pour in the warm water and oil.
Mix together gently but thoroughly.
Tip the dough out on to a lightly floured surface and knead for 5-6 minutes, or until smooth and elastic.
Return the dough to a clean, lightly oiled bowl, cover with a damp cloth, and set aside in a warm place for 30 minutes, or until doubled in size.
Knead the dough again, then roll it out to a 25cm (10m) circle and place on a baking sheet.
Preheat the oven to 220°C/425°F/Gas 7.
For the topping, heat most of the oil in a non-stick frying pan, add the onion and garlic, and fry gently for 2 minutes.
Stir in the oregano, tomatoes, and tomato puree.
Bring to the boil, reduce the heat, and simmer for 10 minutes, until thickened.
Brush the pizza base with the remaining oil, spoon over the tomato mixture, then scatter the remaining topping ingredients on top.
Bake on the floor of the oven for 15-20 minutes, or until crisp and golden.