Recipe: Classic Four-Seasons Pizza with Simple Pizza Sauce

CLASSIC FOUR-SEASONS PIZZA

"The Classic Four-Seasons Pizza is an edible display of the year's seasons, with spring represented by fresh basil and chunks of tomato, summer by capers and anchovies, fall by cheese and winter by prosciutto, one of the more nourishing foods available in winter."

Basic Pizza Dough for One Crust (recipe follows)
1/2 cup Simple Pizza Sauce (recipe follows)
1 cup shredded Mozzarella cheese (4 ounces)
1/3 cup shredded Provolone cheese (about 1 1/2 ounces)
1/3 cup chopped prosciutto or fully cooked Virginia ham (about 2 ounces)
1/4 cup chopped fresh basil
2 teaspoons large capers, drained
4 marinated artichoke hearts, cut into fourths
4 flat fillets of anchovy in oil
3 fresh pear-shaped tomatoes, peeled and chopped*
1 teaspoon olive oil
12 imported Italian black olives, pitted

Prepare Basic Pizza Dough for One Crust and Simple Pizza Sauce.

Place oven rack in lowest position of oven. Heat oven to 500 degrees F.

Press or roll dough into 12-inch circle on lightly floured surface. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center. Spread pizza sauce over dough to within 1/2 inch of edge.

Mix cheeses; sprinkle over sauce. Place prosciutto, basil, capers, artichoke hearts, fillets of anchovy and tomatoes on cheese; drizzle with oil. Place olives on top.

Bake 8 to 10 minutes or until crust is golden and cheeses are melted.

*3 canned imported pear-shaped tomatoes, drained, can be substituted for the fresh tomatoes.

TO FREEZE AHEAD:
Wrap the partially baked pizza, label and freeze no longer than two months. Heat oven to 375 degrees F. Bake a thin-crust pizza on a greased cookie sheet uncovered about 25 minutes and a thick-crust pizza about 55 minutes.

BASIC PIZZA DOUGH FOR ONE CRUST

1 package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
1 1/4 to 1 1/2 cups all purpose flour*
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar

Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for 20 minutes.

Punch down dough. Cover and refrigerate for at least 2 hours but no longer than 48 hours. (Punch down dough as necessary.)

*If using self-rising flour, omit salt. One cup whole wheat flour can be substituted for 1 cup of the all-purpose flour if desired.

SIMPLE PIZZA SAUCE
Makes 3 cups

2 cans (28 ounces each) imported pear-shaped tomatoes, drained
1 tablespoon chopped fresh basil
1 1/2 teaspoons dried oregano
1 teaspoon freshly grated Romano cheese
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic

Place all ingredients in food processor or blender; cover and process until smooth. Use immediately or cover and refrigerate sauce up to 48 hours. Freeze up to 2 months. Thaw in refrigerator before using.

Makes 1 (12-inch) pizza
Adapted from source: Betty Crocker, General Mills, Inc.