Quattro Stagioni Recipe

Name: Quattro Stagioni
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 large pizza (12 inches)
Cuisine: Italian
Ingredients: 2 1/4 teaspoons active dry yeast; 1 cup warm water (110°F); 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon olive oil; 1/2 cup pizza sauce; 2 cups shredded mozzarella cheese; 1/2 cup canned artichoke hearts, drained and quartered; 1/2 cup sliced mushrooms; 1/2 cup cooked ham, diced; 1/4 cup black olives, sliced

Italian · Main course · 45 min total

Quattro Stagioni recipe videos

A classic Italian pizza divided into four sections, each representing a season with different toppings: artichokes (spring), mushrooms (summer), ham (autumn), and olives (winter). This recipe uses a simple homemade dough and fresh ingredients for an authentic taste.

30
min prep

15
min cook

4
servings

450
kcal/serving

Ingredients

2 1/4 teaspoons active dry yeast
1 cup warm water (110°F)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
1/2 cup canned artichoke hearts, drained and quartered
1/2 cup sliced mushrooms
1/2 cup cooked ham, diced
1/4 cup black olives, sliced

Instructions

In a small bowl, dissolve yeast in warm water and let stand for 5 minutes until frothy.
In a large bowl, combine flour and salt. Make a well in the center and add yeast mixture and olive oil. Mix until dough comes together.
Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
Punch down dough and roll out on a floured surface into a 12-inch round. Transfer to a floured pizza peel or parchment paper.
Spread pizza sauce evenly over dough, leaving a 1-inch border. Sprinkle mozzarella cheese evenly.
Divide the pizza into four quadrants mentally. Top one quadrant with artichokes, one with mushrooms, one with ham, and one with olives.
Slide pizza onto preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
Let cool for 5 minutes, then slice and serve.

Tips

For a crispier crust, preheat the baking sheet or stone for at least 30 minutes.
You can substitute fresh mozzarella for shredded, but pat it dry first to avoid sogginess.
Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in a hot oven.

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