Pizza Four Seasons

Pizza Four Seasons

Ingredients

• refined olive oil - 2 tbsp. l.
• boiled-frozen mussels - 100 g
• garlic - 2 cloves
• Tabasco sauce - 5 drops
• sugar - to taste
• fresh or boiled-frozen shrimp in shell - 200 g
• salted mushrooms (honey agarics) - 100 g
• salted anchovy in oil (fillet) - 3-4 pcs.
• parsley (greens) - 7 branches
• pitted olives - 100 g
• fresh basil - 3 sprigs
• orange - 1/2 pc.
• salt to taste
• pepper mixture (freshly ground) - to taste
• Worcestershire (or oyster) sauce - 1 tbsp l.
• mashed tomatoes - 250 ml
• Mozzarella cheese - 150-200 g
• Parmesan cheese - 50-70 g
• fresh yeast - 20 g
• water - 200-250 ml
• refined olive oil - 6-8 tbsp. l.
• wheat flour - 500 g
• coarse sea salt - 2/3 tsp

Directions

1. Pour yeast diluted in 100 ml of warm water into the sifted flour, add salt, oil and the remaining water, quickly knead the dough. Stir vigorously until soft and firm. Form a ball out of the dough, sprinkle with flour and leave in a warm and closed (no drafts) place for 2 hours, covering the dishes with a damp cloth.
2. Blanch the shrimp, then marinate for pizza
3. Blanch the shrimps in salted water with seafood spices for 5 minutes after boiling the water. Throw in a colander, clean. Marinate in a mixture of squeezed orange juice and tabasco.
4. Fry mussels with garlic, add sauce and herbs to make pizza
5. Warm up the olive oil, fry the crushed garlic cloves, put the slightly thawed mussels, fry for 5 minutes. Add sauce, heat for a couple of minutes. Add the parsley, stir, remove from the stove, leave under a closed lid for 5 minutes.
6. Prepare tomato sauce for pizza and prepare ingredients for topping
7. Put the mussels in a cup, and in the pan where they were fried, simmer the tomatoes with finely chopped basil leaves for 10 minutes with the addition of salt, sugar and pepper to taste. Dry the mushrooms from excess moisture, cut too large in half. Cut olives lengthwise into 4 pieces. Rinse the anchovy fillet from excess salt, dry with a paper towel, remove small bones, cut into strips. Mix with olives, adding 3 tsp. anchovy oil from a jar.
8. Roll out the yeast pizza dough, brush with tomato sauce
9. Knead the finished dough, divide into 2 parts. Put one part of the dough on a surface well-dusted with flour and stretch it with your hands (fists) to the desired size and shape (the thickness should be about 0.3-0.5 cm). Transfer the dough to a sheet, make a light cross-cut to divide the dough into 4 sectors. Put the tomato sauce, not reaching the edge of 1 cm. Let the dough rise for another 20 minutes in a warm place.
10. Place the filling on the pizza base and bake until tender.
11. Cut the Mozzarella cheese into slices and put in the corners (with the letter D) of each sector. Put olives with anchovies, mussels with parsley, shrimps, mushrooms in the sectors (according to the seasons). Put the pizza in an oven preheated to 250 degrees for 15 minutes. After the indicated time, take out, sprinkle with Parmesan cheese. Bake for another 5 minutes. Place a couple of fresh thyme sprigs on top of the hot pizza.