Pizza “4 seasons” recipe

Pizza “4 seasons” recipe

Ingredients

Step-by-step recipe for making Pizza “4 Seasons” with photos

Heat the milk, add yeast, sugar, mix the ingredients, cover with a towel and place in a warm room for half an hour.

Beat the eggs, add salt.

Pour the egg mixture, a little olive oil into the dough dough, add flour and start kneading the dough. Later, set it aside for half an hour and let it rise.

While the dough is rising, work on the inside. Let the eggs boil.

Cut the champignons into thin slices.

Next you will need artichokes, cut off the base, you only need the plates

Cut the salami into thin slices.

Remove the core and seeds from the pepper and cut it into half rings.

Cut the cherry tomatoes into two halves.

Cut the mozzarella cheese balls in half.

Cut the boiled and cooled eggs into slices.

Grate the Parmesan using a small-hole grater.

Now you need to roll out the dough.

Place the base on a baking sheet, be sure to grease it, use vegetable oil. Then post the test database.

Brush the dough with tomato sauce.

Now lay out the eggs with mushrooms.

Later artichokes and olives.

Next are sweet peppers and salami.

Tomatoes and grated mozzarella cheese.

Cover the entire delicacy with grated cheese.

Preheat the oven to 220 degrees and bake the food for 20 minutes. That's it, season 4 pizza is ready!

Video recipe Pizza “4 seasons”

Pizza seasons

You can prepare a similar delicacy using a slightly different recipe. We are also talking about pizza, and it is called “Seasons”!

So, in order to prepare pizza according to this recipe, you will need:

Ingredients:
dough – 250 g;
mozzarella – 100 gr;
tomato sauce – 100 g;
ham product – 40 g;
spinach – 70 g;
olives – 30 g;
artichokes – 40 gr;
pickled champignons – 50 g;
olive oil – 10 ml.

Wash the spinach and dry it with a cardboard towel. Later, tear the salad into random pieces with your hands.

Cut the canned mushrooms into thin slices. Then heat the frying pan, pour in vegetable oil and fry the mushrooms.

Cut the ham product into thin slices.

Slice the artichokes (marinated) into thin petals.

Roll out the dough, brush it, use tomato sauce. Then sprinkle with grated mozzarella cheese. Top the cheese with spinach.

Next in line is the ham product, then mushrooms, artichokes and olives.

Bon appetit!

Greetings from Naples with a traditional pizza recipe from the 4th season

When we hear the word “pizza,” we immediately imagine a round dough base with our favorite interior: mushrooms and sausage, seafood and vegetables. And the main thing is that there is a lot of cheese. But there is a pizza that can accommodate a huge amount of insides! She is adored all over the world! It's called "4 Seasons".

To find out the history of this dish, let's go back to the 17th century! Mediterranean. Hot Naples. The sounds of lovely music and the splash of oars on the sea waves. And also the attractive smell of cheese, olives, mushrooms and ham... The city is in love with a new dish - a flatbread with 4 entrails! An unknown pizzaiola (pizza maker) made a new dish that immediately took the city by storm. The taste and ease of production of pizza, called “4 seasons,” have made it for almost all centuries not only one of the best culinary inventions, but also the most beloved dish of millions.

Why was pizza dubbed “4 seasons”? Simply, on a flatbread of dough, divided into 4 sectors, the cook immediately laid out 4 entrails, each of which reminded him of a certain time of year. He put mushrooms on the first one, and this part became “in the winter.” For the second – “spring” – seafood (Mediterranean mussels, shrimp, squid). The third one – “summer” – was filled with pieces of ham and pepper. The last one – “autumn” – was decorated with tomatoes and mozzarella. Top with parmesan and into the oven.

Anyone who has tried this dish at least once, smacking his tongue with pleasure, praises the ingenuity of the unknown cook. How else?! A bouquet of tastes and aesthetic pleasure from the sight of ordinary food - on one table for the whole company.

Traditional recipe with photo

Dough

Naturally, any baking with good dough will be a success.

For this pizza, the dough must be narrow, light, airy, but able to withstand 4 insides at once.

For the test take:

• 250 gr. flour,
• 180 ml. warm water,
• 0.5 tsp salt,
• 0.5 tsp dry yeast,
• 1 tbsp. olive oil.

1. Mix the yeast with warm water, be sure to wait a couple of minutes until it dissolves. At this time, pour the flour into a fairly large container, add salt and stir everything thoroughly.
2. Make a well in the mixture of flour and salt and pour water with the yeast dissolved in it into it.

   Carefully, preferably with a wooden spatula or spoon, knead the dough, adding olive oil.

   It is better not to roll out the finished dough with a rolling pin, but stretch it with your hands.

   Internal composition

   The pizza topping can be prepared while the dough is rising.

   “ Winter ” interior – mushrooms (150 g). It’s better to take champignons (the freshest snow-white mushrooms are also good on this type of pizza). Slice the mushrooms into thin slices. It’s great if you can save the “profile” of the mushroom. It will look great in a dish! Cut eggs into slices (2-4 pieces). In this case, quail ones are perfect.

   The “ spring ” interior has several options.

   Option 1: prepared seafood (150 g), cut if necessary; mix with herbs.

   Option 2 without seafood: 150 gr. new or canned artichokes (canned sweet and hot peppers can be substituted), olives and pitted black olives (150 g).

   The interior “ summer ” is meat (150 -200 g). Low-fat ham, salami, and chicken breast are suitable for this filling. Cut the sausage into flat triangles; you can tear the chicken meat with your hands. You need to add finely chopped fresh pepper to the same filling.

   “ Autumn ” interior – tomatoes and Mozzarella (150 g). Naturally, it is better to take fleshy, sweet tomatoes (3 pieces), which hold juice well. Cherries (10-12 pcs) are also suitable, which need to be cut into rings.

   Manufacturing

   1. Stretch the finished dough with your hands to a thickness of no more than 6 mm, grease the base with sauce, divide into 4 sectors and fill it with the inside clockwise.

   You can use ready-made tomato sauce, flavored with Italian herbs and garlic. But you can cook it yourself. To do this, in a frying pan, simmer tomato paste (a couple of tablespoons) diluted with water (50 ml), 2 cloves of garlic, 2 tbsp. basil, 1 tbsp. olive oil, salt, sugar and pepper to taste for 20-30 minutes until thickened, and then cool.

   The pizza comes out very tasty, and you can eat a lot of it. Anyone who cares about their own figure needs to know that the calorie content in 100 grams of “4 Seasons” pizza is 209.5 – 320 kcal, depending on the contents. To reduce the number of calories, add more new vegetables to the filling, replace the sausage with chicken, change the dough recipe from yeast to unleavened or quick dough with kefir.

   Pizza 4 seasons: 4 cheeses with vegetables

   Recipes Pizza and focaccio Pizza 4 seasons: 4 cheeses with vegetables

   Pizza 4 seasons: 4 cheeses with vegetables All ingredients: Ground dark pepper - to taste Ground nutmeg - a pinch Olive oil – small amount Flour mixture “Pizza” – 1 pack. Tomatoes in their juice – 250 g crushed (or tomato sauce to your taste) Eggplant – 100 g Garlic – 1 clove Cheese – 50 g each of 4 different types of cheese for pizza: mozzarella, emmental, parmesan, sheep or goat cheese (or other types of cheese of your choice) Champignons – 200 g Spinach – 200 g Cherry tomatoes – 5 pcs. Bell pepper – 1/2 huge (can be yellowish or reddish) Dried oregano - to taste Dried basil - to taste Control: 1. Wash the champignons, cut them and fry them in a very small amount of olive oil at a very high temperature for about 1-2 minutes, so that the edges of the slices turn brown. 2. Cut the sweet pepper into large strips. Cut the eggplant into strips the same size as the pepper. Chop a clove of garlic. Heat a little olive oil in a frying pan, put garlic in it and fry quickly, without bringing it to a coffee color, i.e. without letting the garlic overcook. It should only give a unique smell to the oil. Place peppers and eggplant into the bubbling oil. If you wish, you can add slightly crushed hot pepper or a drop of pepper sauce if you like it hot. Quickly fry the vegetables over high heat (about 1-2 minutes). 3. Boil the spinach in advance until half cooked in a small amount of salted water (1-2 minutes), cool, and drain. Then mix with grated sheep or goat white cheese. Season to taste with pepper and a pinch of nutmeg. 4. Cut cherry tomatoes into halves. 5. Prepare pizza dough from the consistency according to the directions on the package. Roll out into a narrow flat cake, previously separating approximately 1/5 of the dough for the partitions. But it is possible to do without partitions of dough on the shortbread to separate the insides of one from the other. For partitions, divide 1/5 of the dough into 4 parts and roll each into a narrow roller the length of the radius of your shortcake. Place the strips of dough from the center of the crust so that they form 4 sectors and thus show the name of the pizza “4 seasons”. 6. Place the dough crust with stripes for the sectors on a greased baking sheet or in a pizza pan or on pizza granite. Top the dough with crushed tomatoes or brush with tomato sauce and sprinkle with dried oregano and basil. 7. Arrange the filling into sectors: – in the 1st sector, place the champignons and sprinkle with Parmesan cheese – in the 2nd sector, place a mixture of spinach and goat cheese – in the 3rd sector, place the halves of cherry tomatoes, sprinkle the tomatoes with black pepper and, if desired, a little add salt, put pieces of mozzarella on top - put pepper and eggplant in the 4th sector and sprinkle with emmental cheese. 8. Drizzle the top of the pizza with olive oil and bake the homemade 4 Seasons Pizza in an oven preheated to 220°C for about 20 minutes. Tip: for a great look and the best taste in the sector with mozzarella and cherry cheese, it is better to add mozzarella cheese 5 minutes after the start of baking, because This delicate cheese requires less baking time than others. Italian pizza “Four Seasons” (Pizza quattro stagioni) Photo: restaurantescape.ro This recipe is about making a traditional Italian “Four Seasons” pizza with 4 variations of the inside. This is an ordinary and delicious pizza, worth trying! “4 Seasons” pizza symbolizes, as you can easily guess from the name, the four seasons. For this, four different insides are used, which are laid out in sectors of equal size. The emblem of winter is the interior of mushrooms and boiled eggs, spring is symbolized by the interior of artichokes and pickled olives, summer is symbolized by sweet peppers and salami, and autumn is represented by tomatoes and mozzarella. In Italy, this pizza is topped with Parmesan cheese. It's quite simple, so let's get started! Four Seasons Pizza Recipe Photo: primapizza.ruIngredients (for 1 pizza 30cm in diameter): 50g Parmesan cheese 30g each marinated artichokes, salami and pitted olives 20g each sweet pepper, Mozzarella cheese and new champignons 3 cherry tomatoes 1 hard-boiled egg 3 tbsp. tomato sauce Manufacturing method: How to make traditional Four Seasons pizza. Cut the champignons in half lengthwise, then the halves into thin slices, cut off the base of the artichokes, leaving only the slices. Thinly cut the salami, pepper - into half rings, cherry tomatoes - into halves, if the mozzarella cheese balls are small - also cut them in half, eggs - in half and the halves into slices, grate Parmesan on a small grater. Roll out the dough for a narrow pizza into a 30cm flat cake no more than 1cm wide, place it on a pan greased with olive oil, use a knife to create a marking, lightly cutting the dough into 4 equal sectors (do not cut through the dough all the way). Grease the pizza with tomato sauce, moving 1-2 cm from the edges, place mushrooms and eggs in the upper right sector, then, moving clockwise, artichokes and olives, 3rd sector - salami and sweet peppers, outermost - cherry tomatoes and mozzarella. Sprinkle the pizza with grated cheese and bake in an oven preheated to 220 degrees for 20 minutes. Bon appetit! What can you substitute for artichokes? Fresh artichokes are replaced with canned ones. If you don’t have canned artichokes, you can use canned sweet peppers. You can prepare the “4 seasons” pizza in the Russian version, using those products that are typical for different seasons in our latitudes; in general, they will not differ much. So, for winter interior you can use salted mushrooms and the same boiled eggs, for spring - wild garlic, for summer - tomatoes, zucchini or other vegetables with a meat product, for ozari - any vegetables of the autumn season with cheese. Video recipe for pizza “Four Seasons” 0 Did you like the article? Share with friends: You may also be interested Chicken gizzards in a slow cooker recipe Turtle cake recipe Cake; Turtle Cake “Turtle”. 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