Italian Four Seasons Pizza with Artichokes, Mushrooms, Ham, and Olives

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Pizza Quattro Stagioni is a classic Italian pie divided into four quadrants, each topping representing a season: artichokes for spring, olives and basil for summer, mushrooms for autumn, and ham for winter. Baked on a thin, crisp crust with tomato sauce and melted mozzarella, it delivers four flavors in every slice. This is the ultimate shareable pizza for a cozy family dinner.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 26 gProtein
• 920 mgSodium
• 480 mgPotassium
• 240 mgCalcium
• 4 mgIron
• 7 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pizza dough

• 3 1/2 cups (500 g) Italian '00' or bread flour
• 1 tsp (4 g) instant dry yeast
• 1 1/2 tsp fine sea salt
• 1 1/2 cups (350 ml) lukewarm water (about 100°F)
• 2 tbsp extra-virgin olive oil, plus more for the bowl

For the tomato base

• 3/4 cup (180 g) San Marzano tomato passata
• 1 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp fine sea salt
• 1 garlic clove, grated

For the four-season toppings

• 7 oz (200 g) fresh mozzarella fior di latte, torn into pieces
• 1/2 cup marinated artichoke hearts in oil, drained and quartered (spring)
• 5 oz (140 g) cremini or button mushrooms, thinly sliced (autumn)
• 4 thin slices (about 4 oz / 115 g) cooked Italian ham (prosciutto cotto), torn (winter)
• 1/3 cup pitted brine-cured black olives, halved (summer)
• Small handful of fresh basil leaves, torn (summer)
• Extra-virgin olive oil, for drizzling

Directions

1. Make the dough: In a large bowl, whisk the flour, yeast, and salt. Pour in the warm water and olive oil and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
2. Prepare the tomato base: In a small bowl, stir together the passata, olive oil, oregano, salt, and grated garlic. Set aside. Pat the mushrooms dry with a paper towel so they do not release water onto the pizza.
3. Preheat the oven and pan: Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. Lightly flour a piece of parchment paper for shaping the pizza.
4. Shape the dough: Punch down the dough and transfer to the floured parchment. Using your fingertips, press and stretch it into a 12-inch round about 1/4 inch thick, keeping a slightly thicker edge for the crust. If it springs back, let it rest for 5 minutes and continue stretching.
5. Top the pizza: Spread the seasoned tomato sauce over the dough, leaving a 1-inch border. Scatter the torn mozzarella evenly. Mentally divide the pizza into four quadrants: arrange the artichokes in one quarter, the sliced mushrooms in another, the torn ham in the third, and the olives in the fourth. Drizzle the whole pizza lightly with olive oil.
6. Bake: Slide the parchment directly onto the preheated stone or baking sheet. Bake for 12-15 minutes, rotating halfway, until the crust is deeply golden and the cheese is bubbling with a few charred spots.
7. Finish and serve: Remove from the oven and immediately scatter the torn basil over the summer quadrant (adding basil after baking keeps it bright and green). Let the pizza rest for 2 minutes, then slice into four wedges so each person gets one of every season. Drizzle with a little more olive oil and serve hot.

Cook’s Notes

• Pat the mushrooms very dry before topping; excess moisture is the most common cause of a soggy Quattro Stagioni.
• If using a home oven without a pizza stone, preheat a heavy cast-iron skillet or upside-down baking sheet for at least 30 minutes to mimic deck-oven heat.
• Add the fresh basil only after baking, off the heat, so the leaves stay vibrant green and release their perfume.
• For a more traditional Roman-style base, swap the tomato sauce for a simple white pizza (pizza bianca) and brush the dough with olive oil and garlic instead.
• Use prosciutto cotto (cooked ham) rather than raw prosciutto, which crisps up and can overwhelm the delicate balance of the four toppings.

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