Pizza is one of those things that can wake me up at night. No weak bite, but a crispy homemade pizza with lots of fresh ingredients.
My favorite pizza is a pizza funghi with mushrooms. But Eric likes the one with Parma ham again, that’s where the quattro stagioni comes into play! A pizza with four different parts, literally the ‘four seasons’.
Of course, one part of my quattro stagioni is filled with mushrooms (don’t touch it!), and for the rest I covered the quarters with Parma ham, salami and paprika. But if you are a huge fan of, for example, anchovies or pineapple, you can of course also compose your own quattro stagioni. Or if you have leftovers in the fridge. That’s what I think is the great thing about pizza, you can do all kinds of things with it.
But you can vary not only with the topping, but also the pizza base. In addition to the mix for Pizza Soil Italian, Koopmans now has something new: mix for Pizza Soil Whole Wheat. And no, I am not related to and have no shares in the company but I am a fan of the product :). You only need to add water and a little olive oil and it doesn’t have to rise. Within a few minutes your dough is ready for an airy pizza base of whole grain wheat and fiber. And it tastes delicious too!
Recipe whole wheat pizza quattro stagioni
1 PLATE PIZZA OR 2 ROUND
1 x Koopmans mix for Pizza base Whole wheat
200 gr tomato sauce/passata
A few slices of salami
1 small red onion, thinly sliced
A few fresh basil leaves
½ bell pepper, sliced
1 mozzarella, sliced
Pinch of salt and pepper
4 slices of Parma ham
Hand of arugula
75 g mushrooms
2 tablespoons grated cheese
Mixer with dough hooks
Preheat the oven to 220 degrees electric, 200 degrees convection or gas oven setting 5. Place a piece of baking paper on the baking tray. Put the mix for Pizza base Wholewheat in a bowl and add 240 ml of water and 2 tablespoons of olive oil. Knead with the dough hooks. Then knead the dough well with your hands until it is smooth. Roll out the dough thinly on the baking tray or on a baking mat with a little flour. But you can also press the dough apart with your fingers. Roll or press the bottom out thinly to approx. 5 mm. Fold the edges up and brush with oil.
Spread the tomato sauce over the bottom with the back of the spoon. Then divide the ingredients per quarter over the pizza, except for the arugula and basil. Bake the pizza for about 25 minutes until done and crispy. Then put a little arugula on the Parma ham and place the basil leaves on the salami and onion. Buon appetito!
If the dough sticks while kneading, you can add a little extra flour.
If you have a large baking tray, you can make one large plate pizza. In a smaller (combi) oven it is probably easier to make 2 smaller round pizzas.
This pizza is also ideal for fussy eaters, everyone can put together his or her own slice.
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Source: Leukerecepten by leukerecepten-nl.
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