We all know the basics when it comes to pizza combos and toppings that go on top.
But one of my favorite things to do is kind of make a pizza that just has four different
things going on.
And I just kind of clean out the cupboards, clean out the refrigerator and see what I
can come up with.
So, the first thing I do is that I roll my pizza out normally to the shape that I want
and I just grab the edge here of one.
It's okay if it's a little squarish.
That's totally fine.
And then another edge of kind of the long side.
All right.
I'm going to use the long side as kind of the long window pan and the short one is the
short side.
So you have kind of four different sections going down.
So each one of them need a little bit of olive oil just to help it brown the whole thing.
All Right.
Grab a little brush, pinch your window, all right, all the way to the edges.
This is going to really help set the crust, you know, get that gorgeous flavor and of
course, add just a little bit more oomph to that back of the pizza.
So, the world is your oyster.
So let's top up, you know, the first compartment here on top.
I'm going to grab a little bit of tomato sauce and I just crush that down.
And then on this one, let's see.
I think I'm going to go with a little bit of sausage.
Beautiful.
Just a couple dotted around.
And then, I'm going to do… where is... a little bit of broccoli.
Broccoli, sausage, super great, friends.
So, with the broccoli, I'm literally just going to kind of shave.
Look at that.
And it's just kind of falls apart.
This one, I think, is going to scream for just a little bit of creaminess to it.
So I'm going to add just a little bit of ricotta.
Just kind of plop, plop.
And that is my first window.
All right.
The next one is going to be a little different.
I'm going to take it a little bit sweeter, a little bit, you know, pungent.
So, I have a Bosc pear here, which pear you don't normally think goes on a pizza.
And you can take this to a mandolin and shave it really thin or you can just kind of grab
a knife and do the best you can.
I don't like things overly sweet on my pizza.
It's still a pizza.
All right.
So on this one, I'm going to use a little bit of goat cheese.
So, it's going to be a little bit of pear, just kind of broken up, just kind of scattered.
All right.
Beautiful.
Little bit of goat cheese.
And you know what would be awesome on here?
Is just a little bit of walnuts or something like that.
Maybe some pine nuts.
Something to bring a little bit of toastiness to the game.
Awesome.
And then on top of this, I want to just throw on a little bit of fresh thyme and some fennel
seeds.
So, fresh thyme, right off the stem.
Just got to sprinkle that on top.
A little bit more.
Just kind of crunch it up.
That looks so good.
All right.
That's awesome.
Maybe a touch of fennel seed.
Beautiful.
All right.
So the next one, I've got to do a little meat, right?
So, I've got a little bit of, this is pancetta, which is just kind of the Italian style bacon.
I'm going to kind of slice this guy up.
Rustic little pieces.
OK.
And this is going to kind of fry on the bottom.
Nice little pieces of that.
I have some caramelized onion that I'm going to hit that with.
Awesome.
And then this one is going to get a nice bit of Brussel sprouts.
Just kind of right in.
OK.
This is going to get a dry little spoonful of oregano.
And then just a hint of garlic.
Beautiful.
Just kind of let those sit where they may.
I'm going to do one more tomato based one.
Listen, I love vegetables just like everyone else.
So just a little more tomato, keeping it in its square.
All right.
And this is going to get just these beautiful ribbons of zucchini, a little bit of mozzarella
just kind of torn on top.
Beautiful.
And then, another pinch of that fennel seed.
All right.
And some lemon zest and chili.
This is going to add just a little bit of hint of lightness.
This is kind of my healthier, lighter side I guess you would call it.
Here's my pinch of chili.
All right.
Art piece on the table.
Does not look cooler than this.