Pizza quattro stagioni
EASIER and quicker to make than wheat dough, this requires no rising time and the base contains a fraction of the carbohydrates of a traditional pizza. After the pizza bases have been initially cooked, they can be cooled, wrapped and kept in the fridge for 3 days, or frozen for 3 months. Defrost before use. Topping ideas are endless for the 4 flavours of quattro stagioni but I have given a few suggestions below. Don’t be tempted by ready-grated mozzarella — some brands contain potato starch making it higher in carbohydrates and taking longer to melt.
MAKES 2 pizzas around 24cm across. SERVES 4 Per serving (half a pizza): Carbohydrates, 4.3g; protein, 29g; fat, 48g; fibre, 9.9g; calories, 584
FOR THE DOUGH
75g golden flaxseed, ground 50g mozzarella brine or water 125g ball mozzarella, coarsely grated 100g ground almonds 3 medium eggs 1 tsp baking powder 1 tsp salt
FOR THE TOPPINGS
4 slices salami
8 black or green olives, stones removed 25g mushrooms ¼ chilli, finely sliced 125g ball mozzarella, drained 1tbsp extra-virgin olive oil Small handful of rocket leaves
2 slices prosciutto Handful basil leaves PREHEAT the oven to 200c/180c fan/ gas 6. Line two baking trays with baking parchment and brush them with oil. Mix the ingredients for the dough together with a large spoon in a mixing bowl until thoroughly combined or give it a quick whizz in a food processor. The flaxseed will absorb the moisture and thicken it in minutes. Use one hand to gather the dough into a ball leaving the bowl clean. Divide the dough into two and place one mound of dough on each tray. Press and shape each half with wet hands into a pizza base just under 1cm deep and approximately 24cm across. Bake for 6 to 8 minutes or just until the dough feels firm to the touch but hasn’t become darker.Meanwhile, blend the ingredients together for the sauce in a mixing bowl. Remove the trays from the oven and increase the temperature to 220c. Loosen the pizzas from the tray just to make sure they will lift off the paper but leave them in place. Top each one with half the tomato sauce leaving a finger-width border around the edge. Add the toppings you like in quarters around the pizza. We have left one quarter plain, one topped with salami and olives, another with rocket after cooking, and the last quarter with sliced mushrooms and chilli. Tear the mozzarella over the pizzas. Drizzle over the olive oil. Bake for 8-10 minutes or until the mozzarella is bubbling and the crust becomes crisp and browned. Top any areas you like with rocket, prosciutto and basil. Remove from the oven and serve straight away.