- Place a baking stone in the oven and preheat oven to 500 degrees F. If you don't have a baking stone, use an inverted baking sheet placed on an oven rack.
- Spoon Puttanesca Sauce onto pizza crust; spread evenly almost to edges. Sprinkle with mozzarella cheese. In a medium bowl toss mushrooms with capers, if using.
- Top one-fourth of the pizza with the mushroom mixture. Top another fourth with the prosciutto. Top another fourth with the roasted red pepper and basil. Top the final section with the Parmesan cheese and artichokes.
- Bake on the baking stone or inverted baking sheet for 8 to 10 minutes or until crust is golden brown and toppings are heated through.
From the Test Kitchen
If desired, shape pizza crust on a piece of greased foil sprinkled with cornmeal. Slide pizza with foil onto the pizza stone, if using.
All-Purpose Pizza Sauce
- In a medium bowl whisk together all ingredients except the salt and water. Taste sauce and whisk in 1/4 cup water and enough salt to taste. If necessary, add more water to thin. Peter Reinhart says, "If the sauce is thick at this stage, it will be pasty on the pizza. It should easily spread over the dough.") Taste again and adjust the salt, if needed.
- For an 8- to 10-inch pizza, use 1/4 cup of the sauce. For bolder flavor, add the variations to the basic sauce.
From the Test Kitchen
Spicy Puttanesca Sauce:
Add 1/2 cup chopped pitted kalamata or ripe olives, 1 tablespoons capers and 1/2 teaspoon crushed red pepper.
Nutrition Analysis: 31 calories, 1 g protein, 6 g carb., 1 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 10% Vitamin A, 10% Vitamin C, 220 mg sodium, 3% calcium, 5% iron
Tomato Basil-Pesto Sauce:
Whisk in 1/2 cup Pesto alla Genovese (see recipe) into the pasta sauce. Taste and add more if desired.
Nutrition Analysis: 89 calories, 2 g protein, 6 g carb., 7 g total fat (1 g sat. fat), 1 mg cholesterol, 1 g fiber, 12% Vitamin A, 11% Vitamin C, 165 mg sodium, 5% calcium, 7% iron
Add 2 to 3 tablespoon of garlic oil (see Caramelized garlic recipe) and 1/2 teaspoon crushed red pepper.
Nutrition Analysis: 42 calories, 1 g protein, 5 g carb., 3 g total fat (0 g sat. fat), 1 g fiber, 10% Vitamin A, 10% Vitamin C, 136 mg sodium, 2% calcium, 5% iron
- In a large skillet cook onion and garlic in olive oil over low heat until tender. Add diced tomatoes, dry red wine or chicken broth, tomato paste, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until sauce is desired consistency. Stir in kalamata olives, fresh parsley, anchovy fillets, and capers, drained and chopped. Heat through.
Whole Wheat Pizza Dough
- Brush a large bowl with olive oil; set aside.
- In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine white whole wheat flour, bread flour, yeast, the sugar (if using), and salt. With the mixer on low speed or the food processor running, add the 2 tablespoons olive oil and the honey (if using); add 1-1/4 cups of the warm water. Mix or process until all of the ingredients are combined, adding more of the warm water as needed. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.
- Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure dough does not touch plastic wrap. Let stand at room temperature (70 degrees F to 72 degrees F) for 30 minutes. Chill in the refrigerator for at least 8 hours or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
- Two hours before assembling the pizzas, remove chilled dough from refrigerator. Lightly coat a baking sheet with cooking spray or olive oil. Cut dough into two portions. Form each portion into a smooth round ball*. Place each ball of dough on the prepared baking sheet. Lightly coat with cooking spray or olive oil. Lightly cover with plastic wrap. Let dough stand to come to room temperature.
- On a lightly floured surface, use your lightly floured hands to stretch each ball of dough to a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel or inverted baking sheet with cornmeal; place dough circle on peel or baking sheet. Repeat with the remaining dough portion.
- Add desired toppings. Bake according to recipe directions.
From the Test Kitchen
At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil. Cover and store in the refrigerator for up to 24 hours. Or place each dough portion in a freezer bag that has been lightly coated with nonstick cooking spray or brushed with olive oil. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator before using.
Nutrition Facts (Quatro Stagioni)
- Per serving:
- 251 kcal ,
- 11 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 17 mg chol. ,
- 533 mg sodium ,
- 28 g carb. ,
- 2 g fiber ,
- 1 g sugar ,
- 12 g pro.