Four Sparkles pizza

The four sparkles pizza offers an extravagant taste for pizza lovers. The toppings on the pizza represent each season and adds a different taste at every bite. 

Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 2

Ingredients: 

175 gms - white flour
1 teaspoon of salt
1 teaspoon of blended dried yeast
½ teaspoon of golden caster sugar
1 tablespoon of olive oil
2 tablespoons of cornmeal
1 tablespoon of sun dried tomato paste
75 gms - Parma ham
150 gms - cubed Mozzarella
110 gms - small tomatoes, thinly sliced
50 gms - open mushrooms, thinly sliced
1 tablespoon of salted capers in vinegar, rinsed and drained
8 pitted black olives cut into equal halves
4 anchovy fillets, drained and split into equal halves
½ cup of basil leaves, dipped in oil
2 tablespoons of olive oil

Method:

1. Warm the flour in the oven at low settings for 10 minutes. 
2. Remove the flour and add salt, yeast and sugar in a bowl. Add warm water and olive oil and knead thoroughly. Make the flour into a soft dough. Transfer the soft dough onto a flat surface. Knead for another 2 minutes and cover it with an upside down bowl. It will take about an hour at room temperature to double its volume.  
3. Preheat the oven to 230 degrees with the pizza stone or the baking sheet within the oven. 
4. Add cornmeal on the sheet that acts as a non-stick agent.  
5. Knead the dough into a large circle roll of about 10 inches or 12 inches. Raise the edges a bit to have a thin crust for the pizza. 
6. Spread the sun dried tomato paste on top of the pizza dough. Place the round on the baking sheet. 
7. Add slices of Parma ham, cubes of Mozzarella, tomatoes, mushrooms, capers and olives all over the surface. Decorate the final seasoning with basil leaves and anchovy fillet in a criss-cross design. Drizzle the olive oil all along the surface. 
8. Bake the pizza for 12 minutes in the oven at 230 degrees. When done, the crust of the pizza turns into golden brown color. 
9. Remove the pizza and decorate it with basil leaves. Serve hot.