Pizza quattro stagioni

Ingredients

• 600 g flour
• 1 tbsp salt
• 1 cube fresh yeast (42 g)
• 50 ml olive oil
• 2 Garlic cloves
• 2 tbsp olive oil
• 600 g peeled tomatoes (canned)
• Salt
• pepper (ground)
• 1 tsp Dried oregano
• 3 balls mozzarella (125 g each)
• 300 g fresh mushrooms
• 250 g fresh spinach leaves
• nutmeg
• 1 vegetable onion
• 0.5 bunch chives (ca. 15 g)
• 1 can tuna (in its own juice)
• 1 tbsp capers
• flour (for the work surface)
• vegetable oil (for the trays)
• 150 g salami (sliced)

Instructions

1. 1.

   Mix flour with salt, sift into a bowl and press a well in the center. Dissolve yeast in 300 ml lukewarm water and pour together with oil into the well. Knead into a smooth dough, knead for at least 10 minutes on a floured surface, then let rise in a warm place for 1 hour until doubled in volume and bubbling.

2. 2.

   Meanwhile peel and finely chop garlic. Heat oil in a pot and sauté garlic until translucent. Add tomatoes, season with salt, pepper and oregano. Simmer over medium heat for 15-20 minutes, then mash with a whisk. Preheat oven to 220°C (425°F) fan‑forced.

3. 3.

   Drain mozzarella and slice thinly. Clean mushrooms and slice. Blanch spinach in boiling salted water until wilted, drain, rinse cold, squeeze dry and chop. Season with salt, pepper and nutmeg. Dice onion finely. Wash chives, shake dry and cut into fine ribbons. Drain tuna, flake with a fork and mix with drained capers, onion cubes and chive ribbons.

4. 4.

   Knead dough again on a floured surface, divide into 4 equal portions. Roll each to 3 mm thickness and line an oiled pizza tray. Spread tomato sauce over the base, top with mozzarella slices. Add tuna, spinach, salami and mushrooms to each quadrant and bake in preheated oven for 20-25 minutes. Remove and serve immediately.