Toppings for the 4-Season Pizza

SUMMER SECTION

2 plum tomatoes, thinly sliced
1 small ball mozzarella cheese, cut into pieces
3 basil leaves, torn into pieces

Overlap the tomato slices on another section of the pizza; sprinkle the cheese and then the basil over the top.

SPRING SECTION

4 whole artichoke hearts in water, drained and cut into small pieces
1/2 cup Fontina cheese, but into bits

You may use fresh cooked, canned, or frozen artichokes. Sprinkle the artichoke pieces and then the cheese over one section of the pizza base.

PIZZA

1/2 batch of the Dough for Whole Wheat Pizza

Pinch off a piece of dough the size of a small lemon. Roll the remaining dough into a 15-inch circle. Divide the small ball of dough in half and roll each half into a rope about 15-inches long. Place one rope across the center of the dough from edge to edge and lay the second rope perpendicular to the first, giving you a pizza base with four equal sections to fill. Brush the dough lightly with olive oil.

FALL SECTION

1 tablespoon Filippo Berio olive oil
1 cup sliced button mushrooms
1/2 cup thin strips sweet red pepper
1/2 cup shredded mild Provolone cheese

Heat the olive oil in a sauté pan and cook the mushrooms until they are soft, have given off their liquid and look dry. Cool and then spread them on the third section of the pizza. Sprinkle on the pepper strips and the cheese.

WINTER SECTION

1 tablespoon olive oil
1 small onion, thinly sliced
1 small red skin or Yukon Gold potato, cut into slices
1/2 cup grated Pecorino cheese

Heat the olive oil as above and cook the onion until it softens. Transfer it to a dish to cool. Cook the potato slices until they soften and begin to brown. Cool, then top the final section of pizza with the onion, potatoes and then the cheese.