Our Pizza Quattro Stagioni is a classic Italian creation that captures the essence of four seasons in one delectable pie. Each quarter of this pizza is a nod to a different season, featuring artichokes for spring, olives for summer, mushrooms for autumn, and ham for winter, all beautifully arranged over a bed of rich tomato sauce and gooey mozzarella cheese. Perfect for those who love variety in every bite, our Pizza Quattro Stagioni offers a harmonious blend of flavors that will transport your taste buds to the heart of Italy. Join us on our food blog as we delve into the story behind this beloved pizza, share our expert tips for crafting the perfect Quattro Stagioni at home, and celebrate the art of Italian pizza making.
AuthorJulia ForesekCategoryItalian, Pizza & BreadDifficultyBeginnerPrepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and stir to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Preheat the Oven:
Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Spread the mozzarella evenly over the dough. Distribute the sliced figs on top of the cheese.
Drizzle a little olive oil over the top and season with salt and pepper.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.
Final Touches:
Once out of the oven, immediately top with prosciutto crudo. The heat from the pizza will soften the prosciutto, enhancing its flavor.
Garnish with fresh arugula and drizzle with balsamic glaze before serving.
Ingredients
Directions
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and stir to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Preheat the Oven:
Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Spread the mozzarella evenly over the dough. Distribute the sliced figs on top of the cheese.
Drizzle a little olive oil over the top and season with salt and pepper.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.
Final Touches:
Once out of the oven, immediately top with prosciutto crudo. The heat from the pizza will soften the prosciutto, enhancing its flavor.
Garnish with fresh arugula and drizzle with balsamic glaze before serving.
Perfect Wine Pairing:
A glass of Pinot Noir, with its fruity notes and light body, complements the pizza’s sweet and savory flavors. Alternatively, a chilled Rosé can balance the prosciutto’s richness and the figs’ sweetness.
