Recipe
Quattro Stagioni Pizza
A classic Italian pizza divided into four flavour-filled sections, with tomato, mozzarella, artichokes, olives, mushrooms and prosciutto on a crisp baked base.
Ingredients
Method
20 mins prep15 mins cook35 mins total
Heat the oven to 250°C (480°F), or its highest setting. Put a pizza stone or sturdy baking tray inside and allow it to heat for at least 30 minutes.
Stretch the dough on a lightly floured surface into a 30cm circle and place it on baking parchment.
Spread over the tomato sauce, leaving a 1cm border. Add the mozzarella, then arrange the artichokes, olives, mushrooms and prosciutto in four separate sections.
Slide the pizza, still on the parchment, on to the hot stone or tray. Bake for 10-15 minutes, until the crust is puffed and golden and the cheese is bubbling.
Rest for 2-3 minutes, scatter over the basil and slice into wedges. Drizzle with a little olive oil if you like.
Notes
For a crispier crust, preheat your pizza stone or tray for at least 30 minutes before baking. If you like, drizzle a little olive oil over the pizza before serving for an extra layer of richness.
About this recipe
Quattro stagioni means “four seasons”, and this Italian pizza brings the traditional toppings together in four distinct sections. Each quarter has its own balance of savoury, earthy and briny flavours, while tomato sauce and mozzarella hold everything together.
Use a ready-made dough for a straightforward midweek supper, or prepare your own if you have more time. A very hot oven helps the crust puff and keeps the toppings from becoming watery.
