My Pizza Quattro Stagoni Recipe | Pizza Oven Guru

Name: 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

pizzaovenguru.com

In the symphonic world of culinary arts, there exists a masterpiece that sings the praise of the four seasons through a harmonious blend of flavors, colors, and textures. This masterpiece, my Pizza...

View full recipe on pizzaovenguru.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pizzaovenguru.com.

Share this recipe:

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