Pizza Quattro Stagioni

5 from 1 vote

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Servings: People

Author: Katie Workman

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