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Quattro Stagioni Pizza Recipe

Italian · Main course · 45 min total

A classic Italian pizza divided into four sections representing the seasons: artichokes for spring, mushrooms for summer, ham for autumn, and olives for winter. This recipe uses a homemade dough and simple toppings for a perfect balance of flavors.

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm water (110°F)
• 1 tsp sugar
• 3 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 4 canned artichoke hearts, quartered
• 4 mushrooms, sliced
• 4 slices prosciutto or cooked ham, torn
• 8 black olives, halved

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil; mix until dough forms. Knead on floured surface for 5-7 minutes until smooth and elastic.
3. Place dough in oiled bowl, cover, and let rise in warm place for 1 hour until doubled.
4. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
5. Divide dough in half. On floured surface, stretch each half into a 12-inch round. Transfer to floured parchment or cornmeal-dusted peel.
6. Spread 1/4 cup pizza sauce on each round, leaving a 1-inch border. Sprinkle each with 1 cup mozzarella.
7. Divide each pizza into 4 quadrants. Top one quadrant with artichokes (spring), one with mushrooms (summer), one with ham (autumn), and one with olives (winter).
8. Slide pizzas onto preheated stone or sheet. Bake 12-15 minutes until crust is golden and cheese bubbly.
9. Remove and let cool 2 minutes before slicing.

Tips

• For a crispier crust, preheat the baking stone for at least 30 minutes.
• You can substitute fresh mozzarella for shredded; slice and pat dry before using.
• Leftover pizza can be stored in the refrigerator for up to 2 days; reheat in a hot oven or skillet.

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