Pizza Quattro Stagioni

with Turkey Bacon, Artichoke, Mushroom and Tomatoes

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Instructions

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1 Prep toppings

Preheat the oven to 220°C/200°C fan. Preheat your baking trays (see pro tip!). Chop the artichokes hearts into quarters. Slice or quarter the mushrooms. Halve the cherry tomatoes. Cut the turkey bacon into bite-sized pieces.

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2 Cook mushrooms

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min.

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3 Make sauce

In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomato sauce.

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4 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.

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5 Bake

Top the pizza base with the mozzarella. Place each topping into 4 separate sections. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

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6 Serve

Once ready, tear the basil onto the pizza. Slice!

Tips for fussy eaters

Swap the toppings with your favourites!

Pro tip

If you have a pizza stone, preheat it in the oven before baking your pizza on it.

Pizza Quattro Stagioni is an Italian classic. It's divided into four sections, each of which represents one of the year's seasons.

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1229 · Prot 62 · Carbs 167 · Fat 37

Ingredients

Number of people

Toppings

Artichoke hearts 240 Grams
Mushroom 250 Grams
Vegetable oil 1 Tbsp
Cherry tomatoes 150 Grams
Smoked turkey bacon 60 Grams
Grated mozzarella 200 Grams
Fresh basil 15 Grams

Tomato sauce

Tomato passata 200 Grams
Olive oil 1 Tbsp
Garlic powder 2 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 0.5 Tsp

Pizza base

Pizza dough ball 2 Pieces
Plain flour 10 Grams
Semolina 30 Grams

Pizza Quattro Stagioni is an Italian classic. It's divided into four sections, each of which represents one of the year's seasons.

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1229 · Prot 62 · Carbs 167 · Fat 37

Instructions

photo

1 Prep toppings

Preheat the oven to 220°C/200°C fan. Preheat your baking trays (see pro tip!). Chop the artichokes hearts into quarters. Slice or quarter the mushrooms. Halve the cherry tomatoes. Cut the turkey bacon into bite-sized pieces.

photo

2 Cook mushrooms

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min.

photo

3 Make sauce

In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomato sauce.

photo

4 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.

photo

5 Bake

Top the pizza base with the mozzarella. Place each topping into 4 separate sections. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

photo

6 Serve

Once ready, tear the basil onto the pizza. Slice!

Tips for fussy eaters

Swap the toppings with your favourites!

Pro tip

If you have a pizza stone, preheat it in the oven before baking your pizza on it.

Ingredients

Number of people

Toppings

Artichoke hearts 240 Grams
Mushroom 250 Grams
Vegetable oil 1 Tbsp
Cherry tomatoes 150 Grams
Smoked turkey bacon 60 Grams
Grated mozzarella 200 Grams
Fresh basil 15 Grams

Tomato sauce

Tomato passata 200 Grams
Olive oil 1 Tbsp
Garlic powder 2 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 0.5 Tsp

Pizza base

Pizza dough ball 2 Pieces
Plain flour 10 Grams
Semolina 30 Grams
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