Four Seasons Pizza

Name: Four Seasons Pizza
Yield: 2 portions
Ingredients: ¼ cup Basic Tomato Sauce for Pizza; ¼ cup cubed mozzarella cheese (¼-inch cubes); 3 large shrimp, peeled, deveined, and halved lengthwise; 1½ teaspoons chopped fresh dill; ⅓ cup crumbled chèvre; ¼ cup broccoli florets, lightly blanched; ½ recipe Basic Pizza Dough (1 ball); Olive oil; ½ teaspoon finely grated lemon zest; 1 small Italian eggplant (see Step 3); ½ cup grated Italian Fontina cheese; ½ teaspoon chopped fresh rosemary leaves; 2 cups wild mushrooms; 2 tablespoons olive oil; ¼ cup chopped ripe tomato; 3 fresh basil leaves; 4 fresh sage leaves; 6 strips shaved Parmesan cheese (see Note)

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Each quarter of this pizza contains different ingredients, capturing the essence of each of the four seasons. Prepare everything ahead of time and assemble the pizza just before baking.

Ingredients

½ recipe Basic Pizza Dough (1 ball)
Olive oil

Dinner
Main course

Method

One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
Meanwhile, sauté the wild mushrooms (see “Autumn” ingredients): Heat the 2