My Pizza Quattro Stagoni Recipe | Pizza Oven Guru

Ingredients

• 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
• Caputo flour for dusting
• Sea salt
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 / 4 cup salsa semplice
• 2 cremini mushrooms, wiped or brushed clean, stems trimmed, sliced 1 / 8 inch thick
• 11 / 2 ounces fresh mozzarella di bufala or fior di latte, squeezed gently to release moisture, sliced, then drained on paper towels
• 3 thin slices (about 11 / 2 ounces) prosciutto di parma
• 4 thin slices (about 3 / 4 ounce) genoa salami
• 1 / 4 cup thickly sliced marinated artichoke hearts, well drained