Italian Four Seasons Pizza Recipe

Pizza Quattro Stagioni, or Four Seasons Pizza, is a beloved Italian classic featuring a thin, crispy crust topped with tangy tomato sauce, creamy mozzarella, and four distinct sections: marinated artichoke hearts (spring), earthy mushrooms (autumn), briny black olives (summer), and savory ham (winter). It’s a colorful, flavorful celebration of the seasons in one delicious pie.

Why You’ll Love This Recipe

You’ll adore this recipe because it brings authentic Italian pizza vibes straight to your home oven without needing fancy equipment or years of practice. The magic lies in the variety—each quarter offers a different taste experience, so no two bites are the same, making it exciting for family dinners, date nights, or casual gatherings.

It’s customizable yet stays true to tradition, balancing fresh veggies, salty meats, and gooey cheese on a perfectly chewy, crisp crust. Plus, it’s more fun to make than a standard pizza (that “sectioning” moment feels like art!), and it looks stunning on the table.

Once you taste the harmony of flavors—bright artichokes, umami mushrooms, tangy olives, and rich ham—you’ll understand why this is a timeless favorite in pizzerias across Italy. It’s satisfying, impressive, and surprisingly easy for such a showstopper.

Yield: serves 2

Italian Four Seasons Pizza Recipe

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Classic Italian Quattro Stagioni pizza with four seasonal topping sections: artichokes, mushrooms, olives, ham on crispy crust.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• 1 ball pizza dough (about 250–300g, homemade or store-bought)
• 1/2 cup (120ml) tomato sauce or passata
• 200g (7oz) fresh mozzarella, sliced or torn
• 4–5 marinated artichoke hearts, drained and quartered
• 100g (3.5oz) mushrooms (button or cremini), sliced and lightly sautéed
• 8–10 pitted black olives, halved
• 4–5 slices prosciutto cotto or cooked ham, torn
• 2 tbsp extra virgin olive oil
• Salt, black pepper, dried oregano to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Get your oven screaming hot — Preheat your oven to its maximum (475–500°F/245–260°C) with a pizza stone or baking sheet inside for at least 45 minutes. This is key for that perfect crispy base!
2. Shape the dough with love — On a lightly floured surface, gently stretch your dough into a 12–14 inch circle (or rectangle if easier). Don't roll it—keep those air pockets for chewiness. Transfer to parchment or a floured peel.
3. Spread the sauce evenly — Spoon tomato sauce over the dough, leaving a 1-inch border for the crust. Swirl it gently—keep it light for balance.
4. Scatter the mozzarella magic — Distribute mozzarella evenly across the whole pizza. This creates a gooey foundation that holds everything together beautifully.
5. Divide into four seasons — Imagine the pizza as a clock: mentally section it into quarters. Start with spring—arrange artichoke hearts in one quarter.
6. Add autumn's earthiness — In the next quarter, pile on those pre-sautéed mushrooms for rich, savory depth.
7. Bring summer's brine — Place halved black olives in the third quarter—they add that perfect tangy pop.
8. Finish with winter warmth — Tear ham slices and scatter over the final quarter for salty, comforting flavor.
9. Season and drizzle — Sprinkle oregano, a pinch of salt/pepper, and a generous drizzle of olive oil over everything. It elevates the whole pie!
10. Bake to bubbly perfection — Slide onto the hot stone/sheet and bake 10–15 minutes until crust is golden, cheese melted and spotty, toppings sizzling. Garnish with fresh basil, slice, and dive in—enjoy the seasonal adventure!

Notes

Use high heat and minimal toppings to prevent sogginess. If your oven doesn't get super hot, bake a few extra minutes and consider broiling briefly for char. Always taste toppings before adding—adjust seasoning!

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 490Total Fat 38gSaturated Fat 15gUnsaturated Fat 23gCholesterol 78mgSodium 985mgCarbohydrates 15gFiber 2gSugar 5gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• For the best crust, use a pizza stone or steel preheated for at least 45–60 minutes at the highest temperature your oven allows (ideally 475–500°F/245–260°C) to mimic a wood-fired oven’s crisp bottom.
• Don’t overload toppings—keep each section light to avoid a soggy center; scatter mozzarella evenly first as the base.
• Sauté mushrooms briefly in olive oil and garlic to release moisture and boost flavor before topping.
• Use jarred marinated artichoke hearts (drained well) for convenience—they’re tender and flavorful without the hassle of fresh ones.
• Divide the pizza visually with toppings in neat quarters; a little overlap at the center is fine for that classic look.
• Let the dough rest if it’s springy—cold-ferment overnight in the fridge for better texture and taste.
• Finish with a drizzle of extra virgin olive oil and fresh basil after baking for extra aroma and shine.

Ingredients Notes

The ingredients are simple but shine when chosen thoughtfully. Start with a good pizza dough (homemade or store-bought high-quality works); opt for “00” flour if making from scratch for that authentic tender chew.

Tomato sauce should be passata or crushed San Marzano tomatoes—lightly seasoned with salt, olive oil, and maybe a pinch of oregano for brightness without overpowering. Fresh mozzarella (fior di latte or buffalo) melts beautifully but pat it dry to avoid excess water; low-moisture shredded works in a pinch for even coverage.

Artichoke hearts from a jar in oil or brine add tangy spring freshness—drain and quarter them. Button or cremini mushrooms bring earthy autumn depth—slice thinly and sauté first. Pitted black olives (Kalamata or Gaeta) deliver briny summer punch—halve for better distribution.

Finally, prosciutto cotto (cooked Italian ham) or good-quality cooked ham represents cozy winter—tear or slice thinly so it doesn’t overpower. A final touch of extra virgin olive oil ties everything together with its fruity notes.

Variations and Substitutions

Make it vegetarian by swapping ham for roasted red peppers, caramelized onions, or extra veggies like zucchini ribbons for winter. For a seafood twist (less traditional), add anchovies or clams to one section.

Gluten-free? Use your favorite GF dough base. Dairy-free folks can skip mozzarella or use vegan cheese and keep the rest plant-based. Switch black olives to green for a milder bite, or use sun-dried tomatoes in the “summer” section instead. For a lighter version, go half-and-half with whole wheat flour in the dough.

Amp up herbs—add fresh basil to mushrooms or oregano to artichokes. If artichokes aren’t your thing, try asparagus tips for spring. The beauty of Quattro Stagioni is flexibility while honoring the four-section concept—experiment with seasonal produce like peas (spring) or squash (autumn) to make it your own.

Storage Options

Best enjoyed fresh and hot, but leftovers keep well. Cool completely, then store in an airtight container or wrapped tightly in the fridge for up to 2–3 days. Reheat in a hot oven (400°F/200°C) on a baking sheet for 8–10 minutes to restore crispness—avoid the microwave, as it makes the crust soggy.

You can also freeze baked pizza slices: wrap individually in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge and reheat as above. Dough freezes great too—portion, wrap, and thaw when ready to use.

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