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

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

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

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Ingredients

Method

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