🍕 Pizza quattro stagioni
Pizza quattro stagioni — “four seasons” — is divided into four sections, each with its own topping: cooked ham, artichokes, mushrooms and olives, all over tomato and mozzarella. The idea is that each quarter represents a season, so every slice tastes a little different. It is served whole and is a fixture of Italian pizzerias.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g ready pizza dough (or homemade)
- 150 g crushed tomatoes
- 125 g mozzarella, torn
- 60 g cooked ham, sliced
- 80 g mushrooms, sliced
- 4 artichoke hearts in brine, quartered
- 8 olives
- 1 tbsp olive oil
Method
- Preheat the oven with a stone or tray inside to the maximum.
- Stretch the dough by hand into a 30 cm round, leaving a slightly thicker rim.
- Spread the tomato and scatter the mozzarella.
- Arrange ham, mushrooms, artichokes and olives in four separate quarters.
- Bake on the hottest setting of the oven (250–280 °C) on a preheated stone or tray for 7–10 minutes until the crust is blistered.
- Drizzle with the oil and serve.
How to make it lighter
- Use artichokes in brine, not in oil, and drain them well.
- Use less mozzarella and spread it thinly — cheese is the most calorie-dense topping.
- Enlarge the mushroom and artichoke quarters and shrink the ham one.
History
The four-seasons layout is a traditional Italian pizzeria style, with toppings that vary from place to place; its origin is not documented. It is found on menus throughout Italy.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →