Anonymous

2 cups grated mozzarella

2 cups grated Fontina

6 ounces button mushrooms, sliced

3 tablespoons olive oil

salt and pepper

1/2 pound steamed clams

1 tomato

8 thin slices prosciutto, cut into julienne

1 1/2 cups Tomato Sauce, recipe follows

2 tablespoons basil, chiffonade

1 tablespoon grated Parmesan

Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 6 ounce balls.

Allow to rise until ready to shape. Preheat oven with pizza stone to 500F. Prepare the

toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat,

saute the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a

plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve.

Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve. To assemble

the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches.

Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into

10 inch strips. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the

cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you

have 4 quarters which represent the 4 seasons. Garnish each quarter: 1 with tomato, 1 with

clams, 1 with mushrooms and 1 with prosciutto julienne. Slide pizza onto hot pizza stone.

Bake for 7 to 8 minutes or until the crust is golden brown. Remove from the oven and transfer

to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the

mushroom section. Serve immediately.