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:
Mix warm water, sugar, and yeast in a bowl 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 tomato sauce over the dough, leaving a border for the crust. Distribute mozzarella evenly across the pizza.
Divide the pizza into four quadrants. Place artichokes in one section, olives in another, mushrooms in the third, and ham or prosciutto in the fourth.
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.
Garnish and Serve:
Remove the pizza from the oven, drizzle with olive oil, and garnish with fresh herbs if desired. Slice and serve hot.
Ingredients
Directions
Prepare the Dough:
Mix warm water, sugar, and yeast in a bowl 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 tomato sauce over the dough, leaving a border for the crust. Distribute mozzarella evenly across the pizza.
Divide the pizza into four quadrants. Place artichokes in one section, olives in another, mushrooms in the third, and ham or prosciutto in the fourth.
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.
Garnish and Serve:
Remove the pizza from the oven, drizzle with olive oil, and garnish with fresh herbs if desired. Slice and serve hot.
Notes
Perfect Wine Pairing:
The variety of toppings on a Quattro Stagioni pizza pairs well with versatile wines. A medium-bodied Sangiovese can complement the overall flavors, while a crisp Pinot Grigio or Verdicchio works well with lighter toppings like artichokes and mushrooms. A Chianti can stand up to the ham and olives for a more robust choice.
