Pizza Quattro Stagioni (Four Seasons Pizza) is a variety of pizza in Italian cuisine that is divided in four sections and prepared with diverse ingredients signifying the seasons of the year. A delicious crispy thin crust beautifully colored with a rich San Marzano tomato sauce and that lovely array of ingredients nestled in gooey fresh melted mozzarella. Only one thing to say, YUMMY!
- 500 g farina 00 (or all-purpose, or better, a mix of the two)
- 300 ml water, at room temperature
- 5 g fresh yeast (2 g dried yeast)
- pinch of sugar
- 35 g extra virgin olive oil
- 10 g sea salt
- 1 small can of stewed D.O.P. San Marzano tomatoes pureed
- 1 teaspoon extra virgin cold pressed olive oil
- Pinch of dried oregano
- A dash of salt and pepper
- 250 g fresh Fior di latte mozzarella, cut up
- 10-12 kalamata olives pitted and halved
- 3 canned artichoke hearts drained and quartered
- 1 slice of prosciutto cotto (cooked ham)
- 2-3 brown button top mushroom cleaned washed and sliced thin
- A few leaves of fresh basil
- a drizzle of e.v.o. oil
- In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve.
- In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.
- Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes.
- Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a bowl, cover with cling wrap (better if you oil the plastic so it doesn't stick to the dough when it rises).
- Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size.
- When the dough is ready, divide into 3 even pieces and take each piece and shape into a circle using your hands. Oil a 12-inch round pizza pan and stretch dough until it fills the pan with a nice border. Repeat this with the other dough and set pizza crusts aside.
- Place pureed tomato into a bowl and spoon in olive oil, and sprinkle in oregano salt and pepper.
- Taste for seasoning and set aside.
- Pre-heat oven to 425 degrees Fahrenheit.
- Take stretched pizza dough and spoon some tomato sauce on top, and in circular motion spread the sauce to the outside edges of the dough leaving a nice 1 cm border.
- Place the mozzarella on top of the sauce evenly distributing it throughout.
- Next place mushrooms on a quarter of the pizza, secondly followed by the artichokes on another quarter, thirdly the prosciutto cotto, and finally, the olives and you have 4 sections each different on the pizza.
- Break up the fresh basil leaves and place evenly on pizza and finish with a drizzle of e.v.o. oil.
- Place in middle rack of the oven and cook for about 10 - 15 minutes watching it closely to make sure the crust is not burning underneath.
- Take the pizza out of the oven and out of the pan and cut it into the four sections. If you want you can cut the quarters in half and you will have eight smaller pieces.
- Ready to serve.
If you don't want to tackle the dough some Italian stores offer fresh pizza dough. I have even used Naan to make pizza, however, this is a traditional Italian pizza and a good dough is imperative!
You can use whatever mushroom you please, and also if you can't find the canned artichoke hearts use the marinated ones just let the oil drain off, or your pizza will be too greasy!
If you are using a pizza stone do not use any oil, use flour stretch the dough, and place it on a board or paddle with some cornmeal sprinkled on so the pizza can slide off easily onto the stone for cooking.
The cooking time will be less on a very hot pizza stone so watch it carefully.
Prep time includes the making and proofing time for the pizza dough.
The dough recipe makes 3 pizzas if you want to create your own or else wrap them in plastic wrap and then in a freezer tight bag and freeze them. When going to use them put the frozen balls into a bowl and cover them with a cloth and place them in a warm spot. Best to do this in the morning so it has a chance to thaw and then rise.
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Keywords: pizza, quattro stagioni, tomato sauce, san marzano tomatoes, artichoke hearts, mushrooms, prosciutto cotto, olives, mozzarella, basil, oregano, olive oil,