Quattro Stagione Pizza

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Photo by John Haigwood, Haigwood Studios
Recipe from Double Zero Napoletana

Yield: one 12-inch pizza

1 8-ounce ball pizza dough
1/4 cup + 1 tablespoon puréed San Marzano tomatoes
3 ounces fresh Mozzarella di Bufala Campana DOP or Fior di Latte
2 tablespoons pitted Cerignola olives
2 tablespoons quartered artichoke hearts
5 basil leaves
1 tablespoon whole roasted garlic cloves

Preheat wood-fired pizza oven to 900 degrees. Stretch dough and scatter evenly with toppings. Cook 90 to 120 seconds. (If using a conventional oven, preheat to 525 degrees and cook pizza 6 to 8 minutes until done.) 

Double Zero Napoletana
 5825 Roswell Rd. 
404/991-3666
doublezeroatl.com