Four seasons pizza

Recipe from: 2/2/1989 12:00:00 AM
Ingredients 17
Servings 4


  • 240
    cake flour
  • pinch salt
  • 5
    instant yeast
  • 15
  • 100
    warm water (you may need more)
  • 410
    tomato and onion mix
  • 6
    button mushrooms
  • 5
    slices salami
  • 2
    canned artichoke hearts
  • red pepper
  • 4
    anchovy fillets
  • 50
  • 25
    smoked mussels
  • 6
    black olives
  • fresh parsley, chopped
  • 50
    grated Cheddar cheese
  • Parmesan cheese


Preheat the oven to 200 ºC (400 ºF). Sift the cake flour and salt together in a mixing bowl. Add the instant yeast and oil. Add sufficient warm water to form a soft, manageable dough. Mix well. Place the dough on a lightly floured surface and knead for 3 to 5 minutes until the dough is soft and smooth. Roll out the dough and shape into a 25 cm diameter circle. Place on a greased baking sheet and spread evenly with the onion and tomato mixture. Prepare the ingredients for the topping. Halve the mushrooms and salami slices. Quarter the artichoke hearts and slice the red peppers into strips. Arrange the topping as follows: Use the anchovy fillets to divide the dough circle into quarters. Place the mushroom halves in the first quarter and the salami slices in the diagonally opposite quarter. Fill the third quarter with the artichoke hearts and the last quarter with the prawns and mussels. Arrange the strips of red peppers and olives on top and sprinkle with a little fresh parsley, grated Cheddar cheese and a little Parmesan cheese. Leave in a warm place until the dough base has doubled in volume, about 20 minutes. Place in the oven and bake for 20 minutes or until the dough base is done and slightly crisp, and the cheese has melted.

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