Pizza four seasons

Name: Pizza four seasons
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1⁄2 Cubes (21 g) Yeast; 350 g + some flour; 4 TABLESPOONS + some olive oil; 7-10 Tbsp Salt; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 pinch Sugar; 2 small onions; 150 g Frozen leaf spinach; 1 tin(s) (140 g) Tuna; 100 g Mushrooms; 50 g Salami in thin; 7-10 Tbsp Discs; 150 g grated pizza cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1⁄2 Cubes (21 g) Yeast
350 g + some flour
4 TABLESPOONS + some olive oil
7-10 Tbsp Salt
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 pinch Sugar
2 small onions
150 g Frozen leaf spinach
1 tin(s) (140 g) Tuna
100 g Mushrooms
50 g Salami in thin
7-10 Tbsp Discs
150 g grated pizza cheese

Directions

1
For the dough, dissolve yeast in 150 ml lukewarm water. Knead with 350 g flour, 3 tablespoons oil and 1⁄2 teaspoon salt to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
2
For the sauce boil up the tomatoes. Season with salt, pepper, paprika and sugar and simmer open for about 5 minutes. Let cool off. For the spinach topping peel and chop 1 onion. Fry in 1 tbsp. hot oil.
3
Add the frozen spinach and 1 tablespoon of water, cover and stew for about 8 minutes. Season with salt and pepper. Let cool off. For the tuna topping, drain the tuna. Peel and halve the red onion and cut into strips.
4
For the mushroom topping clean, wash and slice the mushrooms.
5
Knead dough, cut in half. Roll out half on a greased pizza tray (approx. 30 cm Ø). Spread half the sauce on top. Cover each pizza quarter with half spinach, half tuna and half red onion, half mushrooms or salami.
6
Sprinkle half the cheese on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes on the bottom shelf. Bake the rest of the dough and ingredients in the same way for the 2nd pizza.