Pizza Quattro Stagioni
A pizza divided in four with tomato and mozzarella, with artichokes, olives, mushrooms and ham in separate quarters, from a dough risen for 2 hours.
Photograph credit: Pizza Quattro Stagioni by --Xocolatl (talk) 22:23, 6 February 2010 (UTC) · Public domain · Wikimedia Commons
Build the Meal Around Pizza Quattro Stagioni
- Rocket salad
- Cold beer
- Red wine
How to Make Pizza Quattro Stagioni
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Mix the flour, water, salt and yeast and knead for 8 minutes until smooth. Cover and leave to rise for 2 hours.
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Heat the oven with a baking tray inside to 250°C / 480°F.
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Stretch the dough by hand to 28 cm. Spread with the tomatoes and scatter with the mozzarella.
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Mark in four quarters. Top one with the artichokes, one with the mushrooms, one with the olives and one with the ham.
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Drizzle with the oil and bake on the hot tray for 8 minutes until blistered. Add the basil.
Worth Knowing Before You Cook
Mark the quarters before adding toppings.
Pat wet toppings dry.
Heat the tray fully before the pizza goes on.
Keeping What's Left
Best fresh.
Common Questions
How long does Pizza Quattro Stagioni take to make?
20 minutes of preparation and 8 minutes of cooking, plus 2 hours of Rising, so allow 2 hours 28 minutes from start to finish. The recipe serves 2.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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