Pizza Quattro Carnita

I will not claim any authenticity in the name of this pizza, Quattro Carnoso would probably be more accurate, but I like the sound of Quattro Carnita. Basically I am trying to convey the idea of four meats, but there is stuff besides meat on each quarter.

This is really four pizza's in one. Moving clockwise from the top:

1. Fresh tomato, bacon, onion, and black olive
2. Smoked salami, black olive, and fresh tomato
3. Italian sausage, Italian peppers, grilled onions, and fresh tomato
4. Ham, green olive, and fresh tomato

The only problem with this pizza is that it is difficult to share. I did manage to cut it into eight pieces so that both Lizabetti and myself could try each section, but no more than 2 people can get a share. This is the perfect pizza for two people. If you have company, I suggest making 4 whole pizzas.

This pizza is great to make outdoors in the Stone Pony or in you standard indoor oven. I think that you will agree that this pizza makes a nice addition to Lizabetti's collection of Italian recipes.

Ingredients:

• 1/2 lb ball of pizza dough. I bought mine at a local pizza parlor.
  
• 2 Links fresh Italian sausage, grilled
  
• 1-2 fresh tomatoes, diced
  
• 1 fresh Italian pepper
• 1 yellow onion
• 2 strips of cooked bacon, can be microwaved at 1 minute per strip
• 1-2 Portabello mushrooms, grilled
• 2 Oz. smoked salami. Use your favorite salami.
• 6 black dry cured Moroccan or French olives
• 6 Martini olives
• 2 slices of ham, diced
• 1 teaspoon dry oregano
• 1 teaspoon garlic
• 1/4 cup extra virgin olive oil
• 8 oz mozzarella cheese, shredded
  

Directions:

1. Dice the tomatoes and place in a colander over a bowl.
2. Lightly salt the tomatoes and mix in some dry oregano. Leave to drain.
3. Roll out the dough and brush with olive oil and garlic. Set aside.
   
4. Grill the sausage over low heat for about 30 minutes.
   
5. Rub the mushrooms with garlic and brush with olive oil.
   
6. Grill the mushrooms, fin side down first. Flip after 5 minutes and cook for an additional 5 minutes.
7. Grill the peppers and onions individually.
8. Slice the sausage.
9. roll out 2 stick shaped pieces of dough and criss-cross over the base. This forms a border between the 4 sections.
   
10. spread the tomatoes on the dough, cover with cheese.
11. build the slices as follows:
    1. Sausage, peppers, onions
    2. ham, green olives
    3. bacon, black olives, onions
    4. Salami, black olives
12. Top each section with additional cheese.
13. Bake at 425^o F for 30 minutes.
14. Let stand for 5-10 minutes before cutting.
    
15. If desired, sprinkle with crushed red peppers and serve with ice cold beer. Mangiare!
    

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