Pizza Quattro Stagioni (Four Seasons Pizza)

The Pizza Quattro Stagioni, or Four Seasons Pizza, is a classic Italian favorite that celebrates a range of flavors in one delightful pie, each quarter symbolizing a season with its unique toppings. With this pizza, you’ll experience an array of tastes from artichokes to mushrooms, and from ham to olives all coming together in perfect harmony. Let me show you how I make this pizza from scratch, so you can enjoy an authentic Italian experience right from your own kitchen.

Notes on What to Expect

Pizza Quattro Stagioni is a wonderful mix of flavors and textures. From my own personal experience, this pizza combines the earthy richness of mushrooms with the briny pop of olives, tender artichoke hearts, and savory prosciutto. The thin, crispy crust balances with the bubbly cheese and flavorful toppings, creating a pizza that’s both elegant and satisfying.

Recipe Overview

• Cuisine: Italian
• Course: Main
• Prep Time: 25 minutes
• Cook Time: 12-15 minutes
• Time to Stand: 1 hour (for dough to rise)
• Total Time: About 1 hour 45 minutes
• Ease of Cooking: Moderate (beginner-friendly with patience)
• Servings: 4
• Calories: Approx. 300 calories per serving
• Cost of Ingredients: Moderate

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water (about 110°F)
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast

For the Toppings (Four Sections)

• 1/2 cup tomato sauce (for base)
• 1 cup shredded mozzarella cheese
• Spring: 1/4 cup marinated artichoke hearts, quartered
• Summer: 1/4 cup black olives, sliced
• Fall: 1/4 cup mushrooms, sliced
• Winter: 2-3 slices of prosciutto, cut into strips
• Fresh basil leaves for garnish (optional)
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Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough hook (if using a stand mixer)
• Rolling pin
• Baking sheet or pizza stone
• Parchment paper (optional)
• Oven
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Step-by-Step Instructions

1. Prepare the Dough

1. Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil, then mix until a dough forms. (From my own personal experience, a wooden spoon or dough hook works best for mixing).
3. Knead: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes, or until smooth and elastic. If the dough feels too sticky, add a little more flour.
4. Let It Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until it doubles in size.

2. Prepare the Toppings

• Artichokes (Spring): Drain and quarter the marinated artichoke hearts.
• Olives (Summer): Slice the black olives.
• Mushrooms (Fall): Clean and thinly slice the mushrooms.
• Prosciutto (Winter): Cut the prosciutto into thin strips.

3. Preheat and Shape the Dough

1. Preheat Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
2. Shape the Dough: Punch down the risen dough and roll it out into a 12-inch circle on a lightly floured surface. Transfer to a baking sheet or parchment paper for easier handling.

4. Assemble the Pizza

1. Spread the Sauce: Spoon the tomato sauce evenly over the dough, leaving about a half-inch border for the crust.
2. Add Cheese: Sprinkle the shredded mozzarella over the sauce.
3. Divide Toppings into Four Sections:
   • Spring: Arrange artichoke hearts on one quarter.
   • Summer: Add sliced olives on another quarter.
   • Fall: Place mushrooms on the third quarter.
   • Winter: Arrange prosciutto strips on the final quarter.

5. Bake

• Place the pizza on the baking sheet or pizza stone in the preheated oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

6. Garnish and Serve

• Remove the pizza from the oven and let it cool for a few minutes. Sprinkle fresh basil on top for added flavor, if desired. Slice and serve!

Variations and Tips

• Vegetarian Option: Substitute the prosciutto with sun-dried tomatoes or roasted bell peppers.
• Vegan Version: Use a vegan cheese substitute, and add more vegetables or olives in place of prosciutto.
• Gluten-Free Dough: Swap out the all-purpose flour for a gluten-free pizza flour blend.
• Extra Flavor: Add a sprinkle of dried oregano or red pepper flakes before baking.
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Nutritional Information Per Serving

• Calories: 300 kcal
• Protein: 12g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 3g

Tips for Success

• Use Fresh Ingredients: For the best flavor, use fresh, high-quality toppings, and a good-quality mozzarella cheese.
• Avoid Overloading the Pizza: Too many toppings can make the crust soggy. Stick with the traditional four-sectioned style to ensure an even bake.
• Invest in a Pizza Stone: If you enjoy homemade pizza, a pizza stone can make a difference in achieving a crispy crust.

I hope this guide made creating a Pizza Quattro Stagioni a little less daunting! Have you tried making this pizza before, or are you excited to try it now? I’d love to hear your thoughts, so please leave your honest feedback in the comments below. Hearing from real people like you means a lot, so don’t hesitate to share your experience!