Experience the essence of all four seasons in one magnificent pizza, divided into quarters with distinct toppings: artichokes and mushrooms for spring and autumn, ham and olives for summer and winter. This iconic Italian masterpiece combines fresh, quality ingredients on a crispy, wood-fired crust that creates a perfect balance of flavors with every bite.
⏱️105 min
📊Medium
👥2 servings
🍽️Main
meatfamilyfestive
Ingredients
300 gall-purpose flour
200 mlwarm water
7 gactive dry yeast
30 mlextra virgin olive oil
10 gsea salt
200 gcanned San Marzano tomatoes
250 gfresh mozzarella cheese
150 gartichoke hearts in oil
150 gfresh mushrooms
100 gprosciutto ham
80 gblack Kalamata olives
10 gfresh basil leaves
Instructions
1PREPARE THE PIZZA DOUGH: In a large mixing bowl, combine 300g of all-purpose flour with 10g of sea salt. Create a well in the center and add 200ml of warm water (around 40°C) mixed with 7g of active dry yeast. Stir gently until the yeast dissolves, then gradually incorporate the flour into the liquid, mixing until a shaggy dough forms. Add 30ml of extra virgin olive oil and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly sticky. The dough should spring back when poked. Transfer to an oiled bowl, cover with a damp cloth, and let it rise at room temperature for 60-90 minutes until doubled in size.
2PREPARE THE SAUCE AND TOPPINGS: While the dough rises, press 200g of canned San Marzano tomatoes through a fine sieve into a bowl to remove excess liquid and seeds, creating a smooth sauce. Season with a pinch of sea salt and fresh ground black pepper. Slice 150g of fresh mushrooms thinly and toss them with a drizzle of olive oil and a squeeze of lemon juice to prevent browning. Drain 150g of artichoke hearts from their oil and cut them into quarters. Slice 100g of prosciutto ham into bite-sized pieces. Pit and halve 80g of black Kalamata olives. Tear 250g of fresh mozzarella into small pieces.
3SHAPE THE PIZZA: After the first rise, turn the dough out onto a lightly floured surface and punch it down gently to release excess gas. Shape it into a ball and let it rest for 5 minutes. Using your fingertips and gentle stretching motions (avoid rolling with a pin, which compresses the dough), stretch the dough into a 30cm round. Transfer to a pizza peel lined with cornmeal. Use your fingertips to create a slight ridge around the edge that will puff up during baking, creating the characteristic cornicione (crust edge).
4PREHEAT THE OVEN AND SPREAD THE BASE: Preheat your oven to its highest temperature, ideally 260°C (500°F) or using a pizza stone heated for 30 minutes. Spread the tomato sauce evenly over the stretched dough, leaving the ridge bare, using about 150ml of sauce total. Distribute two-thirds of the mozzarella pieces evenly across the sauce. Divide the pizza mentally into four equal quarters, as you will top each quarter differently to represent the four seasons.
5ADD THE SEASONAL TOPPINGS: On the first quarter (Spring), arrange the drained artichoke hearts. On the second quarter (Summer), distribute the prosciutto ham pieces. On the third quarter (Autumn), layer the sliced mushrooms evenly. On the fourth quarter (Winter), arrange the black Kalamata olives. This creates the distinctive four-seasons appearance. Scatter the remaining mozzarella over all quarters, ensuring even distribution. Drizzle lightly with additional extra virgin olive oil to promote browning and prevent drying.
6BAKE THE PIZZA: Carefully transfer the pizza to the preheated pizza stone using the peel in one swift, confident motion. Bake for 12-15 minutes until the crust is golden brown and slightly charred in spots, particularly along the edges. The cheese should be melted and bubbly with light golden-brown spots. The bottom should be crispy and sound hollow when tapped. If your oven has hot spots, rotate the pizza halfway through baking for even browning.
7FINISH AND SERVE: Remove the pizza from the oven using the peel, and immediately tear fresh basil leaves over the hot pizza, allowing the residual heat to release their aromatic oils. Let rest for 2-3 minutes before slicing to allow the cheese to set slightly, making it easier to cut clean pieces. Serve immediately while the crust is crispy and the cheese is perfectly melted. Each slice will showcase the beautiful contrast of all four seasonal toppings, making this a visually stunning and deliciously complex dish.