Four Seasons Pizza with Artichokes, Mushrooms, Ham and Olives

What you need

• 500 g (4 cups) tipo 00 flour, or bread flour
• 300 ml (1 1/4 cups) lukewarm water
• 10 g (1/3 oz) fresh yeast, or 3 g instant dry yeast
• 10 g (2 tsp) fine salt
• 1 tsp sugar
• 4 tbsp extra virgin olive oil, plus more for the pans and for drizzling
• 200 g (3/4 cup) tomato passata
• 250 g (9 oz) low-moisture mozzarella, cut into small cubes, drained
• 100 g (3 1/2 oz) prosciutto cotto, thick slices, torn into pieces
• 150 g (5 oz) cremini mushrooms, sliced
• 1 clove garlic, peeled and lightly crushed
• 120 g (4 oz) artichoke hearts in oil, drained, halved or quartered
• 60 g (1/3 cup) pitted black olives

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the lukewarm water and leave for 5 min, until it looks cloudy.

2. 2

   Put the flour and salt in a large bowl, add the yeast water and 2 tbsp of the olive oil, and mix into a shaggy dough.

3. 3

   Knead on a floured surface until smooth and elastic, about 10 min.

4. 4

   Put the dough in an oiled bowl, cover and let it rise in a warm spot until doubled, about 2 h.

5. 5

   Divide the dough in two balls, cover and rest for 30 min.

6. 6

   Heat 1 tbsp olive oil in a frying pan over high heat. Add the garlic and mushrooms and cook, stirring, until the liquid evaporates and they brown at the edges, 5-6 min. Season with salt and discard the garlic.

7. 7

   Heat the oven to 230 °C (450 °F). Oil two large baking sheets.

8. 8

   Stretch each ball with your fingertips into a round about 30 cm (12 in) wide on the oiled sheet.

9. 9

   Spread the passata over both rounds, leaving a 2 cm (3/4 in) rim. Scatter with the mozzarella and drizzle with olive oil.

10. 10

    Mark each pizza into four quarters with the back of a knife. Fill one quarter with the olives, one with the artichoke hearts, one with the mushrooms and one with the prosciutto cotto.

11. 11

    Bake one pizza at a time on the lowest rack until the crust is golden and the cheese is bubbling, 12-15 min.

12. 12

    Let it rest for 2 min, then cut into wedges along the quarters and serve hot.

Imported from ricettedalmondo.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.