Four Seasons or Quatre Saisons Pizza


Grilling Method: Combo/Medium Heat

Cornmeal or all-purpose flour, for rolling dough 4"" ball of prepared pizza dough, at room temperature Olive oil, about 3 tablespoons ¼ cup Tuscan Tomato Sauce (page 00) or crushed-style canned tomatoes ½ cup Parmigiano Reggiano cheese, grated ¼ cup sautéed or raw sliced mushrooms 2 canned artichoke hearts, cut in quarters 2 large slices Prosciutto or French ham, thinly sliced 1 small ball of fresh mozzarella cheese, sliced Sea salt and freshly ground pepper to taste Nicoise olives, optional Egg, optional


Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll or stretch gently into either a rectangle or circle, ¼"" thick. Brush both sides with olive oil and set aside until ready to grill.

Place dough in center of the cooking grate, directly over the heat for 2-4 minutes, until the bottom of the crust is well marked and browned. Remove from grill and make sure to close the lid of the grill so you don't loose heat. Spread a thin layer of tomato sauce evenly over the crust. ""Draw"" a cross with the grated parmesan cheese to make 4 sections. Working clockwise, spread the first section with the mushrooms. Fill the next section with the artichoke heart pieces, the third with the ham and the fourth with the cheese. Place a nicoise olive in the center of each section. (If using the egg, crack into the center of the four sections and cook for 20 minutes or until the white is opaque.)

Switch to indirect heat. Return pizza to the center of the cooking grate and cook with the lid closed until bottom is well browned, toppings are warm and cheese is bubbly, about 5-10 minutes. Remove pizza from grill, and season with salt and pepper to taste. Serve immediately.

PizzaElizabeth Karmel