The Global Gourmet ®

May-18-2012

Quattro Stagioni (Pizza)

by Mario Batali and Mark Ladner

Add these toppings to a "parbaked pizza crust," which is browned on a griddle for 2-3 minutes, then flipped and browned another 1 minute, or until completely dry. See the book for full directions on parbaking a pizza crust.

Complete recipe: Quattro Stagioni (Pizza)

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Check out our library of cookbooks with thousands of sample recipes in the Archives. Here's one to get you started:

from November 2003:
Aquavit
by Marcus Samuelsson

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