Pizza Quattro Stagioni
Savor the flavors of all four seasons with a delicious Pizza Quattro Stagioni, bursting with fresh toppings!
Ingredients
- 500 g tipo 00 wheat flour
- 3 g fresh yeast
- 3 dl lukewarm water
- 1 tsp salt
- 2 tbsp olive oil
- 300 g tomato sauce from ripe tomatoes
- 250 g mozzarella
- 1 can artichoke hearts, drained
- 200 g mushrooms
- 100 g prosciutto
- 80 g black olives, pitted
- 1 handful basil leaves
How to make it
- Dissolve the fresh yeast in the lukewarm water. Add the tipo 00 flour, salt and olive oil, then knead for 10 minutes until the dough feels smooth and elastic. Cover and let it rise for about 1 hour, until visibly puffy.
- Set the oven to 250°C and place a baking tray or pizza stone inside to heat well.
- Gently press the dough out on a floured surface into one large round about 30 cm wide, keeping the edge slightly thicker.
- Spread the tomato sauce over the base in a thin even layer, then top with torn mozzarella.
- Cut the artichoke hearts in halves, slice the mushrooms, and pat the prosciutto dry. Arrange the artichokes, mushrooms, prosciutto and black olives in four separate quarters on the pizza.
- Bake the pizza for 10–12 minutes, until the crust is browned at the edge, the mozzarella is melted, and the mushroom slices have taken on colour.
- Pull the pizza from the oven and scatter the basil leaves over the top while it is still hot.
- Serve the pizza whole on a round plate or board, with the four toppings clearly divided into quarters and the crust left visible around the edge.
