Pizza "Four Seasons" with ham and anchovies
8 servings
30 minutes
Pizza 'Four Seasons' with ham and anchovies is a gastronomic symbol of Italian cuisine, embodying the changing nature of the year. Each quarter of this pizza tells its own story: tender Parma ham represents spring, juicy tomatoes and fragrant mushrooms symbolize summer, spicy capers and olives reflect autumn, while anchovies infused with a sea flavor remind us of winter. The thin crust soaked in tomato paste creates a harmonious base, while melted mozzarella binds all the ingredients together. Its rich taste combines the saltiness of anchovies with the softness of ham, creating a perfect balance. Served with basil and drops of olive oil adds freshness and completeness. This dish is not just pizza but a culinary masterpiece that takes you to the heart of Italy.
1
Preheat the oven to 230 degrees with a pizza stone or baking tray.
2
Sprinkle polenta on the work surface and rolling pin, then roll the dough into a 25 cm circle. Then stretch the dough by hand from the center, pressing the edges with your fingertips - it doesn't have to be a perfect circle, but it should be thin enough.
- Pizza dough: 500 g
3
Carefully spread the dough on the hot stone. Spread with tomato paste, add ham, sprinkle with mozzarella cubes, arrange sliced tomatoes, mushrooms, capers, and olives. Top with anchovy fillets in a cross pattern and place basil leaves brushed with olive oil on top. Drizzle with remaining olive oil.
- Sun-dried tomato paste: 1 tablespoon
- Parma ham (prosciutto di Parma): 75 g
- Mozzarella cheese: 150 g
- Tomatoes: 110 g
- Button mushrooms: 50 g
- Capers: 1 tablespoon
- Black olives: 8 pieces
- Anchovy fillet: 4 pieces
- Basil leaves: to taste
- Olive oil: 3 tablespoons
4
Place the pizza in the oven on the top rack for 10-12 minutes until the crust is golden. Remove from the oven and garnish with basil leaves. Serve immediately.
- Basil leaves: to taste