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.
Toppings for Pizza Quattro Stagioni
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. I used half of an orange pepper, and half of a yellow on these two, but any single color, or mix of colors will work.
Another popular offering 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.
For the 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 on the pizzas.
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.
- Pizza dough – use 2 packages refrigerated pizza dough, or 2 pounds pizza dough
- Olive oil
- Sliced mushrooms – sliced button or cremini mushrooms are great, but a mix of wild mushrooms is fantastic.
- Fresh oregano
- Bell pepper – pick from red, orange or yellow (or use ½ of two colors)
- 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 both work. Avoid jarred, which can be quite oily even after being drained.
- Prosciutto – super thinly sliced.
- Freshly grated Parmesan cheese and red pepper flakes to serve – optional
How to Make Pizza Quattro Stagioni
- Preheat the oven to 425°F.
- Saute the mushrooms. Add the garlic and oregano.
- Saute the peppers.
- Sauce the pizza dough. Sprinkle the cheese evenly over the sauce, also keeping the borders.
- 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 the pizzas.
- Serve. Drape the prosciutto over the quarters of the pizzas with the olives. Serve hot, and cut the pieces into quarters, maintaining the quadrants, then cutting each quadrant into 2 or more pieces. Pass Parmesan and red pepper flakes on the side.
More Pizza Recipes to Make at Home:
- Clam Pizza
- Burrata and Prosciutto Pizza
- Mini Pizzas
- Four Cheese Pizza with Caramelized Onions
- Tomato Pie Pizza
- Greek Salad Pizza
Pizza Quattro Stagioni
- 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 ½ 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
- 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 mushroom 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 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 out onto a baking sheet. Spread half the pizza sauce on each of the doughs, leaving a ¼-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. Serve hot, and cut the pieces into quarters, maintaining the quadrants, then cutting each quadrant into 2 or more pieces. Serve with Parmesan and red pepper flakes on the side as options.
Nutrition information is automatically calculated, so should only be used as an approximation.