Go Back
Pizza Quattro Stagioni (Four Seasons Pizza)

Pizza Quattro Stagioni

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Dough
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • Preheat and Shape the Dough
  • Preheat Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
  • 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.
  • Assemble the Pizza
  • Spread the Sauce: Spoon the tomato sauce evenly over the dough, leaving about a half-inch border for the crust.
  • Add Cheese: Sprinkle the shredded mozzarella over the sauce.
  • 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.
  • 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.
  • 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.