- Special Pricing
Arguably the most popular pizza in Italy, the quattro stagioni pie represents the four seasons in its use of toppings: artichokes for spring, olives for summer, mushrooms for autumn and prosciutto for winter.
- For the Dough:
- 2 teaspoons active dry yeast
- 2/3 cup warm water, 105-115 degrees F
- 1/4 teaspoon sugar
- 2 cups unbleached all-purpose flour, plus flour for dusting
- Salt and ground white pepper
- 1 tablespoon extra-virgin olive oil
- For the Sauce:
- 1 cup quick tomato sauce or purchased tomato sauce
- 2 teaspoons minced garlic
- 2 teaspoons fresh oregano leaves
- 1 tablespoon fresh basil leaves
- Cornmeal or semolina
- For the Topping:
- 2 tablespoons freshly grated good-quality Italian Parmesan cheese
- 3 oz mozzarella cheese, thinly sliced
- 3 ounces smoked mozzarella cheese, thinly sliced
- 4 thin slices prosciutto or baked ham, halved lengthwise
- 4-8 fresh shiitake, cremini or white mushrooms, stems removed and brushed clean
- 6 oil-cured black olives, pitted and cut in halves
- 4 artichoke hearts, quartered lengthwise (drained, canned or thawed, frozen)
FOR THE DOUGH:
In a small bowl, stir together the yeast, warm water and sugar and let stand until foamy, about 5 minutes.
Place the 2 cups flour and salt and white pepper to taste in a mixing bowl or in a food processor fitted with the metal blade. Add the oil, then the yeast mixture while stirring or processing continuously until the mixture begins to gather into a ball.
Transfer the dough to a lightly floured work surface and knead a few times until the dough feels smooth. Form into a ball and place in a bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled, about 1 1/2 hours.
FOR THE SAUCE:
Make 1/2 recipe (1 cup) quick tomato sauce, if using, adding the garlic, oregano and basil as directed. Set aside to cool. If using purchased tomato sauce, pour the sauce into a small saucepan and bring to a boil. Add the garlic, oregano and basil, reduce the heat to low and simmer for 2 minutes. Set aside to cool.
Sprinkle some cornmeal or semolina on a rimless baking sheet. Place the dough on the sheet and, using your fingertips, press and stretch the dough into a round 12 inches in diameter, forming a slight rim at the dough edge. Cover with a kitchen towel and let rise again in a warm place until tripled in height, about 1 1/2 hours.
Place a pizza stone, if you have one, on the middle rack of an oven and preheat to 475 degrees F.
Using a fork, pierce the dough in even intervals to allow steam to escape during cooking. Spread the tomato sauce over the dough round. Then, for the topping, scatter the Parmesan evenly over the sauce. Place the mozzarella cheeses in an even layer over the Parmesan cheese. Arrange the prosciutto, mushrooms, olives and artichokes on top, overlapping them with the cheeses.
Place the pizza in the center of the oven or, if you are using a pizza stone, slide the pizza from the sheet onto the stone. Immediately reduce the oven temperature to 425 degrees F and bake until the dough is cooked and the cheese is light golden brown, 25-30 minutes. Remove the pizza from the oven and let stand for a few minutes before serving.
Slice into wedges and transfer to individual plates.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
484 calories; 16g total fat; 31mg cholesterol; 830mg sodium; 61g carbohydrates; 4g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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