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Four seasons pizza

Four-in-one pizza with dough stick dividers

Four seasons pizza

Name: Four seasons pizza
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 7g sachet fast-action dried yeast; pinch of sugar; 500g strong flour plus extra for dusting; 1 tbsp olive oil; 300ml warm water; 1 tbsp olive oil; 2 garlic cloves sliced; 1 tsp sugar; 1 tbsp red wine vinegar; 400g can chopped tomato; 1 tbsp dried oregano; mozzarella and/or cheddar, olives, pepperoni, anchovies, basil, ham, rocket, sweetcorn, mushrooms, peppers, courgettes, cherry tomatoes- or choose your own; 4 tbsp mayonnaise; 1 large garlic clove crushed; 1 tbsp wholegrain mustard; juice ½ small lemon; 1 tbsp very finely snipped chive

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 35 mins

Plus proving

A star rating of 4.5 out of 5.2 ratingsRate

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Let everyone choose their own topping for this Italian favourite - sections are separated by bread sticks to dip in a mustard garlic mayonnaise

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Ingredients

Nutrition

Units:

MetricUS

For the dough

7g sachet fast-action dried yeast
pinch of sugar
500g strong flour

plus extra for dusting
1 tbsp olive oil
300ml warm water

For the tomato sauce

1 tbsp olive oil
2 garlic cloves

sliced
1 tsp sugar
1 tbsp red wine vinegar
400g can chopped tomato
1 tbsp dried oregano

For the topping

mozzarella

and/or cheddar, olives, pepperoni, anchovies, basil, ham, rocket, sweetcorn, mushrooms, peppers, courgettes, cherry tomatoes- or choose your own

For the dipping sauce

4 tbsp mayonnaise
1 large garlic clove

crushed
1 tbsp wholegrain mustard
juice ½ small lemon
1 tbsp very finely snipped chive

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal791
fat29g
saturates9g
carbs94g
sugars5g
fibre5g
protein32g
salt1.7g

Method

step 1

To make the dough, mix together the yeast, sugar and flour in a bowl. Stir in the olive oil and add the water gradually until you have a soft dough that comes away from the sides. Place in a clean, oiled bowl, cover with a tea towel and leave in a warm place to rise. To make the tomato sauce, heat the olive oil in a saucepan and sizzle the garlic for 1 min. Add the sugar, vinegar, tomatoes and oregano, and simmer everything for 20 mins until you have a thick sauce. Can be made up to 3 days in advance.
step 2

Heat oven to 200C/180C fan/gas 6 and oil a large baking tray, about 20 x 30cm. Tear off about an eighth of the dough and roll out the rest on a lightly floured surface to fit the tray. Roll the remaining dough out into 2 snakes, the first about 20cm and the other about 30cm. Lay both into the pizza dough, crossed so you have 4 sections, and pinch them into the dough. Now it’s up to you and your family which toppings you choose. (I have anchovies and olives; my wife loves a vegetarian feast; my son wants meat, so we pile his with mozzarella and pepperoni; and my daughter likes ham, sweetcorn & cheddar.) Bake the pizza for 20 mins, or until puffed up and golden. Leave to cool slightly before transferring to a board.
step 3

While the pizza bakes, make the dipping sauce. Mix all the ingredients and whisk in enough cold water until you have a runny consistency, then season. Pull the pizza into quarters, then use the dough stick dividers to dip into the sauce.

Recipe from Good Food magazine, March 2013

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