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Four Seasons Pizza

These pizzas have different toppings, arranged separately, to represent the four seasons.  To make the pizza dough, please see the Basic Pizza Dough Recipe.

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  1. 1

    Make the pizza dough, divide into 4, and roll or press out into 23cm (9in) rounds. Lift on to greased baking trays.

  2. 2

    Preheat the oven to 200°C (400°F/Gas 6). Spread the passata over the pizza bases, leaving a 2cm (3/4in) border around the edge of each. Top with mozzarella, dividing equally between the bases.

  3. 3

    Arrange the mushroom slices on a quarter of each pizza and brush with the olive oil. Pile the roasted pepper slices on another quarter with the anchovy fillets on top. Cover a third quarter with the pepperoni and capers, and top the final quarter with the artichokes and black olives.

  4. 4

    Bake the pizzas for 20 minutes, or until golden brown. Serve hot.


  • 1 basic pizza dough, (see seperate recipe)
  • 400ml passata
  • 175g mozzarella cheese, thinly sliced
  • 115g mushrooms, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 2 red peppers, roasted , sliced into thin strips
  • 8 anchovy fillets, halved lengthways
  • 115g pepperoni, thinly sliced
  • 2 tbsp capers
  • 8 artichoke hearts, canned or marinated , drained and halved
  • 12 black olives

Serves 4

Total time required Total time:

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Recipe shopping list

11 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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