Four-Flavor Pizza (Shrimp, Durian, Mixed Fruit
Bacon)

By DishFrames
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A homemade square pizza featuring four distinct, crowd-pleasing flavor quadrants: sweet durian, savory bacon with peppers, succulent shrimp with mixed vegetables, and a refreshing assortment of fresh fruits.

↓ The ingredients ↓ The steps

Four-flavor pizza offers an ingenious culinary solution for gatherings with diverse tastes, bringing savory and dessert-style combinations onto a single baking sheet. Rooted in modern Asian fusion pizzerias, this recipe pairs classic toppings like bacon and shrimp alongside innovative additions like rich durian and vibrant fresh fruits. A simple, egg-enriched dough provides a pillowy, soft crust that perfectly supports each unique quadrant.

A freshly baked square four-flavor pizza featuring distinct quadrants of shrimp, creamy durian, colorful mixed fruits, and savory bacon
A freshly baked square four-flavor pizza featuring distinct quadrants of shrimp, creamy durian, colorful mixed fruits, and savory bacon
Prep45 mins
Cook20 mins
Total1 hr 5 mins
Yield3–4 portions
DifficultyMedium
Calories550 kcal

Ingredients

Instructions

  1. 1Add Egg to Flour Well
    Hands cracking a raw egg into a mound of white high-gluten flour inside a mixing bowl.

    Make a small well in the center of the high-gluten flour and crack in one whole raw egg. This enriches the dough, providing better structure and flavor for the pizza crust.

    Tip: Ensure the egg is at room temperature so it does not chill the mixture and slow down the initial fermentation process.
  2. 2Add Yeast and Sugar
    Dry yeast, white sugar, and salt being sprinkled over a mound of flour with a cracked egg in the center.

    In a large mixing bowl containing the high-gluten flour and egg, add 3g of dry yeast, 10g of white sugar, and 2g of salt, distributing them well across the base.

    Tip: Keep the yeast separated from the salt initially in the bowl, as direct contact can inhibit yeast activity and affect the overall rise.
  3. 3Pour Warm Water & Form Flakes
    Warm water being poured from a glass measuring cup into a mixing bowl containing flour, an egg, and yeast.

    With the yeast, sugar, and salt added to the dry mixture, slowly pour in the warm water. Begin mixing the ingredients together until they form shaggy, flaky clumps.

    Tip: Slowly pour in the warm water while stirring steadily with chopsticks to form even flakes, ensuring no dry flour pools remain at the bottom.
  4. 4Form a Dough Ball
    Hands kneading a shaggy, crumbly dough mixture inside a large white bowl.

    Use your hands to bring the shaggy dough flakes together inside the bowl. Knead the mixture until all the loose flour is incorporated and a rough dough ball forms.

    Tip: The dough might feel a bit shaggy and dry initially, but keep kneading until it fully gathers by hand before tempting to add extra liquid.
  5. 5Add Softened Butter
    Small cubes of yellow butter being added from a small bowl onto a smooth ball of dough.

    Once the shaggy dough has gathered into a cohesive ball, add 20g of softened butter into the center of the dough.

    Tip: Using room-temperature softened butter makes it much easier to blend into the dough fibers evenly without creating slippery patches.
  6. 6Knead Until Smooth
    Hands pressing and kneading a small block of butter into a ball of dough inside a large white bowl.

    Knead the dough by hand continuously until the added butter is completely absorbed. There is no need to knead it to a delicate windowpane stage; simply work the dough until the surface becomes entirely uniform, smooth, and satin-like.

    Tip: Keep kneading by hand until the fat incorporates completely. Skip trying to form a windowpane stretch; just bring it to a uniform, smooth, satin-like texture.
  7. 7Cover and First Proofing
    A smooth, round ball of dough resting in a white bowl, tightly sealed with clear plastic wrap.

    Once the dough is smooth, cover the bowl tightly with clear plastic wrap to prevent it from drying out. Allow the dough to proof until it has doubled in size. For the absolute best flavor development and an incredibly pillowy crust texture, let it proof in the refrigerator overnight for a slow cold fermentation.

    Tip: Cover tightly. Letting it proof in the fridge overnight develops a deeper flavor profile and makes the crust extra soft.
  8. 8Check Fermentation
    A close-up view of proofed pizza dough being pulled apart, showing a visible web-like, honeycomb fermentation structure inside.

    After proofing, check the dough by pulling it apart to reveal a stringy, honeycomb-like fermented texture. This indicates the yeast has properly leavened the dough.

    Tip: Look for a prominent web-like network inside the dough. If it lacks this structure, let it proof a bit longer.
  9. 9Deflate and Release Air
    A hand pressing firmly on a piece of proofed dough on a patterned silicone mat to push out the air.

    Transfer the proofed dough onto a flat silicone mat. Firmly press and knead the dough by hand to release all the trapped air from fermentation. After deflating, allow the dough to rest for another 15 minutes before rolling.

    Tip: Press firmly across the silicone mat to release air pockets, then let it rest for 15 minutes so it does not shrink back when rolled.
  10. 10Rest Dough Strands
    A smooth, round ball of pizza dough being tightly enclosed in a layer of clear plastic wrap on a silicone baking mat.

    After degassing the proofed dough on your work surface, cover it cleanly and let it rest undisturbed for 15 minutes to allow the tight gluten strands to relax.

    Tip: Continue to let the deflated dough rest undisturbed for 15 minutes; skipping this step will cause the dough to stubbornly shrink back when you try to roll it out.
  11. 11Roll Crust to Shape
    A wooden rolling pin flattening a soft piece of pizza dough into a uniform square shape on a non-stick baking mat.

    Take the rested dough and use a wooden rolling pin to roll it out into a flat, even square shape on a clean surface.

    Tip: Roll out smoothly from the center outward to fit a 28cm square baking pan evenly.
  12. 12Transfer to Greased Pan
    Hands lifting a rolled sheet of pizza dough and carefully positioning it into a greased square metal baking tray.

    Carefully lift the rolled square of dough and place it into a previously greased 28cm square baking pan.

    Tip: Grease the pan first to ensure the crust removes easily and develops a nice golden bottom.
  13. 13Fit Pan Edges
    Hands pressing the edges of the pizza dough into the corners of a dark metal baking pan to ensure an even fit.

    Use your hands to gently press and stretch the dough so it fits snugly and evenly into all the corners and edges of the square baking pan.

    Tip: Gently press and stretch the dough into all corners and edges of the pan using your thumbs to ensure a uniform crust border.
  14. 14Fork Docking
    A fork being used to poke multiple rows of small holes into the raw pizza dough inside a square baking sheet.

    Use a metal fork to poke rows of small, even holes across the entire surface of the rolled square dough in the baking pan.

    Tip: Poke rows of holes completely across the crust using a fork to prevent large bubbles from rising up unevenly during baking.
  15. 15Second Proof & Par-Bake Crust
    A hand placing the square baking pan containing the docked pizza dough into the oven to par-bake.

    Do not rush to bake the crust right away. Allow the docked dough sheet to rest and proof a second time directly in the square pan for 20 minutes to guarantee an ultra-soft, pillowy texture. Once proofed, place the pan into an oven preheated to 180°C and bake for exactly 5 minutes to set the structure.

    Tip: Proof directly in the pan for 20 minutes for a pillowy soft bite. Par-bake at 180°C for exactly 5 minutes before adding any base sauces or cheese layers.
  16. 16Apply Divided Base Sauces
    Brushing white salad dressing on two quarters and red tomato sauce on the remaining two quarters of a par-baked square pizza crust.

    Take the par-baked crust out of the oven. Carefully divide the square crust into four distinct quadrants visually. Brush sweet salad dressing evenly onto the two quadrants designated for the fruit and durian sections, and spread savory tomato sauce across the remaining two quadrants designated for the seafood and bacon toppings.

    Tip: Brush sweet salad dressing for the fruit and durian quadrants, and use savory tomato sauce exclusively for the bacon and shrimp quadrants.
  17. 17Scatter Base Cheese
    A hand scattering a heavy layer of shredded cheese across the top of a sauced square pizza crust.

    Sprinkle a generous and even layer of shredded mozzarella cheese directly over the sauced pizza crust, covering all four quadrants thoroughly to build a solid base for the toppings.

    Tip: Sprinkle a generous layer of mozzarella over the sauces. A thick base layer holds the distinct quadrant ingredients in place securely during baking.
  18. 18Assemble Fruit Quadrant
    Slices of banana, diced mango, blueberries, and dragon fruit pieces neatly arranged on one quarter of the cheese-covered pizza dough.

    Arrange sliced bananas, mango cubes, fresh blueberries, and dragon fruit pieces neatly onto the first designated fruit quadrant over the base layer of cheese.

    Tip: Pat the fresh fruit slices with paper towels if they are overly juicy to prevent the crust from becoming soggy beneath the topping layers.
  19. 19Assemble Shrimp Quadrant
    Raw peeled shrimp distributed over a section of the pizza along with mixed peas, corn, and diced carrots.

    Place clean, raw peeled shrimp onto the second quadrant of the pizza, then scatter a colorful mix of corn kernels, sweet peas, and finely diced carrots evenly around them.

    Tip: Ensure the shrimp are fully thawed and patted dry before arranging them along with the mixed corn, peas, and diced carrots.
  20. 20Assemble Bacon Quadrant
    Close-up of bacon strips, red onions, and colorful bell peppers being carefully arranged on the pizza dough quadrant.

    Take the third quadrant of your prepared pizza crust and arrange a generous portion of sliced bacon, thinly sliced red onion strips, and a vibrant mix of green and red bell pepper strips. Ensure the toppings are spread evenly so each bite is packed with savory flavor and a nice crunch.

    Tip: Slice your bacon pieces uniformly and distribute the savory strips, red onions, and bell peppers right to the edge of the quadrant for full coverage.
  21. 21Assemble Durian Quadrant
    Creamy durian flesh being spread evenly across the fourth section of the pizza dough using a spoon.

    For the fourth and final quadrant, use a spoon to spread a thick, even layer of rich, creamy mashed ripe durian flesh directly over the base cheese layer. The unique, sweet profile of the durian creates a luxurious, dessert-style section that balances the savory meat quadrants beautifully.

    Tip: Spread a thick layer of creamy ripe durian flesh across its quadrant using a spoon for a rich custard finish.
  22. 22Top Cheese & Hot Oven Bake
    A handful of shredded cheese being scattered over the assembled four-flavor pizza toppings.

    Once all your colorful toppings are arranged neatly across their designated quadrants, sprinkle another heavy layer of shredded mozzarella cheese generously over the entire surface. Place the pan in the oven preheated to 200°C and bake for 15 minutes until molten and bubbling. Remove and slice carefully while hot to enjoy the best gooey cheese pull effect.

    Tip: Bake in a preheated oven at 200°C for 15 minutes. Serve immediately while hot to experience the absolute best gooey, stringy cheese pull effect.

Storage & Reheating

Refrigerator
2 days
Store leftovers in an airtight container. Note that fresh fruit pieces may soften slightly over time.
Reheating
5–8 min
Reheat in a preheated oven or air fryer at 170°C to crisp up the crust base. Avoid microwaving to prevent texturally soggy toppings.

Burn It Off

Brisk Walking
~1 hour 50 minutes of steady walking (~5 km/h).
Badminton
~70 minutes of high energy recreational play.
Running
~60 minutes at an easy jog (~9 km/h).

Frequently Asked Questions

Par-baking the dough for 5 minutes sets the structure and prevents the moisture from the heavy variety of toppings—especially the wet fresh fruit and creamy durian—from seeping into the raw dough and creating a soggy crust layer.
No, it is not necessary to develop a delicate windowpane glove film for this pizza crust style. Simply knead until the added butter is fully absorbed and the surface looks entirely uniform, smooth, and satin-like.
Freezing will halt the yeast action entirely. Instead, let the tightly wrapped dough proof in the refrigerator overnight. This slow, cold fermentation builds a much deeper flavor profile and yields an incredibly soft, pillowy crust texture.
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