Four Seasons Pizza (Quattro Stagioni)
A classic Italian-style quattro stagioni pizza divided into four topping sections—tomatoes, olives, mushrooms, and artichokes—for a beautiful, crowd-pleasing pie.
Equipment
- Pizza stone or pizza tray (12–14 inch)
- Large mixing bowl
- Rolling pin (or hands for stretching dough)
- Measuring cups and spoons
- Small bowls (for organizing toppings)
- Pizza peel or flat baking sheet
- Spatula
- Pizza cutter or sharp knife
- Oven mitts
Ingredients
- 500 g pizza dough homemade or store-bought
- 7 g active dry yeast optional, only if making dough from scratch
- 1 tbsp extra virgin olive oil for brushing the dough
- 200 ml tomato sauce or pizza sauce or tomato passata
- 200 g mozzarella cheese torn or shredded; drain/pat dry if fresh mozzarella
- 1 tsp dried oregano plus more to taste
- 100 g mushrooms button or chestnut, sliced
- 100 g artichoke hearts drained and quartered
- 80 g black olives pitted, halved or sliced
- 9 cherry tomatoes halved (8–10)
- 2 tbsp extra virgin olive oil for drizzling
- salt to taste
- black pepper to taste
- fresh oregano optional, for serving
Instructions
- Prepare pizza dough ahead of time. If using homemade dough, allow it to rise/rest for about 2 hours (or refrigerate overnight for more flavor), then bring to room temperature before shaping.
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats and preheat for 30–45 minutes.
- On a lightly floured surface, stretch or roll the dough into a 12–14 inch round. Transfer to a pizza tray, or to parchment on a peel/baking sheet if baking on a stone.
- Brush the dough lightly with 1 tablespoon olive oil. Spread the tomato sauce evenly over the base, leaving a 1/2-inch border for the crust.
- Divide the pizza visually into four quarters. Add toppings to each section: quarter 1 mushrooms, quarter 2 artichoke hearts, quarter 3 black olives, quarter 4 cherry tomatoes.
- Scatter mozzarella over the whole pizza. Sprinkle with dried oregano and a pinch of salt and pepper, then drizzle with 1–2 tablespoons olive oil.
- Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling (rotate once if your oven bakes unevenly).
- Cool for 2–3 minutes, then slice and serve. Finish with fresh oregano if desired.
Notes
Tips: Don’t overload each quarter—aim for roughly 1/4 cup toppings per section for even cooking. If using fresh mozzarella, pat dry to prevent a soggy crust. Marinated artichokes tend to bake up better than water-packed (drain well if using water-packed). Reheat leftover slices in a skillet over medium heat for 3–4 minutes to restore crispness.
Nutrition
Calories: 260kcal | Protein: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 480mg