Quattro stagioni, or four seasons pizza, is a classic Italian pie topped with artichokes, mushrooms, olives and ham. It’s an authentic, flavorful pizza that’s both delicious and enjoyable to prepare at home.
Traditionally the pizza is divided into four sections, each representing a different season with its own toppings. You can plate it this way for a striking presentation, or mix the toppings if you prefer everyone to get a taste of everything.
Imagine artichoke hearts, sliced mushrooms, pitted black olives and prosciutto cotto scattered over a base of tomato passata and torn mozzarella, then baked until the cheese bubbles and the crust is crisp. If you need inspiration for an easy weekend meal, this is a great choice.
For me, pizza is a weekly ritual—Friday nights are practically made for it. I like to make the dough early in the day and let it rise slowly, but if you need a faster option, an instant no-rise, no-yeast dough works perfectly for a pizza emergency.
After a busy week there’s little better than a glass of red wine and a generous slice of homemade pizza. It’s comfort food that’s easy to share and always satisfying.
How to make quattro stagioni – four seasons pizza
The foundation of a great pizza is the dough. Many cooks use type 00 flour, but type 0 (zero) flour—if you can find it—makes a very elastic, robust dough thanks to its gluten content. Type 00 will give a softer dough and all-purpose flour will still produce a tasty pizza if specialty flours aren’t available.
When possible use type 0; otherwise use type 00 or plain all-purpose flour. Below are directions for making the dough and assembling the pizza.
Quattro stagioni pizza toppings
Traditionally the pizza is topped with artichokes, mushrooms, ham and olives, but you can vary the toppings to represent seasons you prefer—sun-dried tomatoes, anchovies or zucchini flowers are common alternatives. Spread a thin layer of tomato passata over the dough, sprinkle with shredded or torn mozzarella, and arrange the toppings in four sections or mix them together for shared slices.
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Quattro Stagioni Pizza – Four Seasons Pizza
By Emily
Ingredients
For the dough
- 4 cups (500g) type 0 flour (or 00 or all-purpose)
- 2 tsp (7g) fast action dried yeast
- 1 1/3 cups (320ml) lukewarm water
- 1 tbsp olive oil
- 1/2 tsp sugar
- 1 pinch salt
- Semolina flour for dusting
For the topping
- 6 tbsp passata / pureed tomatoes
- 8.8 oz (250g) mozzarella, torn
- 5.6 oz (160g) mushrooms, finely sliced
- 6.3 oz (180g) artichoke hearts, jarred and halved
- 70g pitted black olives, halved
- 4 large slices Italian ham (prosciutto cotto)
Instructions
- Add the yeast to the lukewarm water with 1/2 tsp sugar and let sit for 5 minutes. Combine the flour and salt in a large bowl. Make a well and add the yeast mixture, stirring until a dough forms. If it’s too sticky, add a little more flour.
- Dust a clean surface with flour and knead the dough for 5–10 minutes until smooth and elastic. The dough should spring back when pressed. Coat a large bowl with 1 tbsp olive oil, shape the dough into a ball, rub the top with a little oil, cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
- Preheat the oven to 220°C / 425°F (gas mark 7) with pizza trays inside.
- Divide the dough in half and roll each portion out on a lightly floured surface to fit your trays. Roll as thin as possible without tearing.
- Remove a hot tray from the oven, dust with semolina and transfer the rolled dough to the tray. Spread each base with 3 tbsp passata (don’t overdo the sauce), then dot with torn mozzarella.
- Arrange toppings in four sections or mix them as you prefer: mushrooms, artichokes, olives and ham. Bake each pizza for 10–15 minutes until the cheese has melted and the crust is golden and crispy.
Notes
This recipe used two 13 x 15 inch trays (33 x 28 cm).
Serves 4–6 people.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes, choose a good-quality brand for better flavor.
- All vegetables referenced are medium-sized unless noted.
- Recipes are developed using a fan (convection) oven.
Nutrition
Nutrition information is an approximation.
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