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Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto

Updated February 23, 2016

With tomatoes and fresh mozzarella as the customary backdrop, this pizza has a melding of flavors that represent each season. The tomatoes symbolize summer, the mushrooms depict autumn, the intense flavors of prosciutto and salami characterize winter, and the delicate artichokes evoke spring. This is a lyrical pizza with a harmony of tastes.

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free

Mealdinner, lunch

Taste and Texturecheesy, chewy, crisp, meaty, savory, tangy

Type of Dishpizza

Ingredients

  • 2 cremini mushrooms, wiped or brushed clean, stems trimmed, sliced 1/8 inch thick
  • 2 tablespoons extra-virgin olive oil
  • sea salt
  • freshly ground pepper
  • 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
  • caputo flour for dusting
  • ¼ cup salsa semplice
  • 1½ ounces fresh mozzarella di bufala or flor di latte, squeezed gently to release moisture, sliced, then drained on paper towels
  • 3 thin slices (about 1½ ounces) prosciutto di parma
  • 4 thin slices (about ¾ ounce) genoa salami
  • ¼ cup thickly sliced marinated artichoke hearts, well drained

Instructions

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