Pickled Hot Peppers and Spicy Four Seasons Pizza

If you like spicy food and are not indifferent to homemade pizza, then this instructable is for you. This time I want to tell you how to cook a spicy version of the famous Italian Four Seasons Pizza using pickled hot peppers. You will also learn how to make Pickled Hot Peppers, Tomato Passata and Hot Tomato Sauce.

Four seasons pizza (pizza quattro stagioni) includes four sections with diverse ingredients - four seasons of the year. In my instructable, the bell pepper represents spring, tomatoes represent summer, mushrooms represent autumn and the salami with olives represent winter.

This instructable takes part in The Spicy Challenge. I will appreciate if you vote for me: https://www.instructables.com/contest/spicy/

P.S. I'm tired of fighting with sites that steal my instructables regardless of the license (which is indicated in the upper left corner). Sorry but I decided to add attribution to my photos. I know it looks a little annoying, but it annoys me even more to see my works under someone else's authorship or for sale.

glass jar(s);

lid(s);

pan;

frying pan;

bowls;

oven.

Ingredients:

hot pepper (you can use any kind of hot pepper, mixing them);

white wine vinegar 5%;

condiments: red pepper, bay leaf, clove, black pepper, cardamom, dill seeds, mustard seeds, coriander seeds;

fresh celery leaves;

salt;

sugar;

water;

flour;

dry instant yeast;

extra-virgin olive oil;

tomatoes (very red and ripe);

garlic;

onion;

fresh basil leves;

salami;

mozzarella;

canned mushrooms;

canned olives;

bell pepper.

You need: hot peppers, white wine vinegar; condiments: red pepper, bay leaf, clove, black pepper, cardamom, dill seeds, mustard seeds, coriander seeds, fresh celery leaves, salt, sugar, water, glass jar(s) and lid(s).

Peel the garlic cloves. Wash and dry hot pepper, fresh celery leaves and garlic cloves.

Wash and sterilize in a water bath jar(s) and lid(s).

Put in jar(s) condiments, garlic cloves and fresh celery leaves.

Divide the peppers in the jar(s), pressing down to fill in spaces. You can put in the jar(s) whole pepper or sliced (small slices).

CAUTION! Please be careful not to touch your eyes after slicing.

Pour boiling water into the jars. After closing the lids, turn the jar(s) back and forth so that the whole pepper is evenly warmed up.

After 10-15 minutes, carefully pour the water from the jar(s) into the pan (pepper should remain in the jar(s)). Bring to the boil water and pour into the jar(s) again. Turn the jar(s) back and forth again. After 10-15 minutes, pour water from the jar(s) into the pan again, bring to the boil water and pour into the jar(s) with pepper again (for the third time).

After 10-15 minutes, pour water from the jar(s) into the pan, measuring its amount. Add vinegar 1:1, sugar (2 tbsp or less per 1 l of the brine), salt (2 tbsp or less per 1 l), and boil the brine again. Pour the brine into the jar(s) and finally screw on the lids.

Such pickled hot pepper can be stored for a long time.

You need for 5 pizzas: 1200 g flour, 600 ml water not cold (20 degrees around), 3 tsp dry instant yeast, 6 tbsp. extra-virgin olive oil, 2 tsp salt, 1 tbsp. sugar, bowls.

In a bowl, mix together dry instant yeast with a little water, let sit until it foams.

Add sugar and oil and wait a bit again.

Combine flour and salt in a bowl and make a well in the center. Add water and yeast mixture to the well and knead into a compact, smooth and elastic dough that will not stick to your hands more.

Divide the dough into 5 balls and let rise in a container until its volume is not doubled.

You need: Passata, olive oil, small onion, garlic cloves, fresh basil, frying pan.

Tomato passata is uncooked tomatoes, without seeds or skins.

Wash tomatoes very well and let them dry.

Dip the tomatoes in boiling water for several minutes (blanching). Then pull them out, let the water drain. Peel off the tomatoes.

To remove seeds, use Electric Tomato Strainer or the classic food millor or cut tomatoes in half and remove the seeds and all the internal part with a knife. Grind the tomatoes.

You need: pasta, olive oil, small onion, garlic cloves, fresh basil and a frying pan.

Heat the olive oil in frying pan. When it starts to shimmer, add the crushed garlic and onion. When the onions and garlic are just starting to brown, pour in the passata (squished tomatoes). Bring your sauce to a light bubble. Add salt, hot pepper and let it simmer for 5 minutes. Add chopped fresh basil.

You need: mozzarella, bell pepper, tomatoes, salami, olives and mushrooms.

Dice (or slice) your mozzarella.

Cut bell pepper, mushrooms.

Slice up salami and tomatoes.

If the olives are pitted, then remove the pits.

You need: tomatoes hot sauce, toppings, olive oil and oven.

Preheat oven to 230°C.

Roll your pizza dough ball out to about 12 inches diameter using your hands.

Spread the hot tomato sauce leaving a half-inch perimeter.

Add the mozzarella.

Part the surface of pizza into four pieces (sections) and place diverse ingredients: the bell pepper on one sector, tomatoes on another sector, after mushrooms, after the salami with olives. Add the mozzarella and pickled hot pepper from the jar.

Place in the oven for ten minutes or until golden.

Remove from the oven your Spicy Four Seasons Pizza, slice and enjoy.