Pizza Quattro Stagioni
on Nov 28, 2017, Updated Jul 17, 2025
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Because you want to eat pizza all year long...and what's not to love about a pizza that acknowledges that right off the bat.
Pizza Quattro Stagioni literally means “four seasons pizza.” It is typically divided into quadrants, with the toppings on each quarter representing each of the four seasons. The artichokes represent spring, the peppers summer, the mushrooms fall, and the olives and prosciutto speak to winter.
I love the idea of a pizza that is clearly designed to be consumed year-round, and one that gives you choices as you munch your way through it.
What's In This Post?
Ingredients
- Pizza dough – Use 2 packages of refrigerated pizza dough, or 2 pounds of pizza dough.
- Olive oil
- Sliced mushrooms – You can absolutely, positively make this with sliced button or cremini mushrooms, but for even more earthy, deep flavor, use a mix of wild mushrooms.
- Garlic
- Fresh oregano
- Bell pepper – Pick from red, orange, or yellow. If you have more than one color pepper, especially if you are making a bunch of these pizzas (which is an awesome and impressive way to feed a party), it’s nice to mix up the peppers for even more visual interest.
- Pizza sauce
- Shredded mozzarella – Fresh mozzarella is great, but any packaged mozzarella works perfectly.
- Olives – Choose between black or green.
- Artichoke hearts – Canned or frozen and defrosted are fine. But, if you have a good Italian section at the deli counter, or maybe a great olive and antipasti bar, treat yourself to some of those grilled and oil-preserved artichoke hearts. Whichever you choose, make sure to pat them quite dry with paper towels before roughly chopping or dicing and putting them on the pizzas.
- Prosciutto – super thinly sliced.
- Freshly grated Parmesan cheese and red pepper flakes to serve – optional
Kitchen Smarts
Another topping for the summer section is tomatoes, maybe with some fresh basil strewn over the top after baking. A little bowl of pesto passed on the side for drizzling/dolloping/what have you is also a nice idea.
How to Make Pizza Quattro Stagioni
- Prepare the toppings: Preheat the oven to 425 F. Sauté the mushrooms, and add the garlic and oregano. Remove to a plate, and sauté the peppers.
- Prep the pizza dough: Roll out both pieces of dough, and spread 1/2 the sauce evenly over each, leaving a 1/4 inch border. Sprinkle the cheese evenly over the sauce, also keeping the edges clean.
- Top the pizza. Distribute the peppers over one quarter of each pizza. Distribute the artichoke hearts over another quarter of each. Distribute the olives over another quarter, and the mushrooms over the last quarter.
- Bake and serve: Bake until the cheese is melted and the crust is brown on the edges. Drape the prosciutto over the quarters of the pizzas with the olives. Serve hot, cut the pieces into quarters, maintaining the quadrants, then cut each quadrant into 2 or more pieces. Pass Parmesan and red pepper flakes on the side.
Pizza Quattro Stagioni
Because you want to eat pizza all year long…and what's not to love about a pizza that acknowledges that right off the bat.
Ingredients
- 2 packages refrigerated pizza dough (or 2 pounds pizza dough)
- 2 tablespoons olive oil (divided)
- 4 ounces sliced mushrooms (any kind)
- 1 small clove garlic (minced)
- 1 teaspoon minced fresh oregano
- 1 red, orange or yellow bell pepper (or use 1/2 of two colors; cored, seeded, and thinly sliced)
- ⅔ cup pizza sauce
- 1 pound shredded fresh mozzarella
- ½ cup halved pitted olives (any kind)
- ⅔ cup artichoke hearts (roughly chopped patted dry)
- 6 small paper thin slices prosciutto
- Freshly grated Parmesan cheese and red pepper flakes (to serve; optional)
Instructions
- Preheat the oven to 425 F.
- In a large pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms, and season with salt and pepper. Sauté for about 8 minutes, stirring only occasionally so that the mushrooms get nice color, until the mushrooms are cooked through and nicely browned. Make sure any liquid in the pan has evaporated. Just before they are done, stir in the garlic, and continue to sauté for another few minutes until you can really smell the garlic. Stir in the oregano leaves. Turn the mushrooms onto a plate.
- Heat the remaining tablespoon of olive in the same pan over medium heat, and add the peppers. Season with salt and pepper and sauté for about 7 minutes until the peppers are tender, then turn those onto another plate.
- Roll out each pizza dough onto a baking sheet. Spread half the pizza sauce on each of the doughs, leaving a 1/4-inch border around the edges. Sprinkle the cheese evenly over the sauce, also keeping the borders.
- Distribute the peppers over one quarter of each pizza. Distribute the artichoke hearts over another quarter of each. Distribute the olives over another quarter, and the mushrooms over the last quarter.
- Bake the pizzas for about 18 to 22 minutes, until the cheese is melted and lightly browned, and the crust is browned around the edges, and also on the bottom (lift it gently with a spatula to check that it’s firm and cooked). You can bake the pizzas one at a time, if that suits your dinner needs better. Transfer the pizzas to cutting boards or pizza peels, and let sit for 2 minutes.
- Drape the prosciutto over the quarters of the pizzas with the olives. Cut the pieces into quarters, maintaining the quadrants, then cut each quadrant into 2 or more pieces. Serve hot with Parmesan and red pepper flakes on the side as options.
Notes
Variations
Another popular topping for the summer quadrant is tomatoes, maybe with some fresh basil strewn over the top after baking. A little bowl of pesto passed on the side for drizzling/dolloping/what have you is also a nice idea.Nutrition
Calories: 510kcal, Carbohydrates: 52g, Protein: 22g, Fat: 25g, Saturated Fat: 10g, Cholesterol: 49mg, Sodium: 1405mg, Potassium: 199mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1137IU, Vitamin C: 24mg, Calcium: 301mg, Iron: 4mg
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