Pizza Quattro Stagioni

Pizza topped with artichokes, mushrooms, ham, and olives.

Ingredients (Makes 2 pizzas)

For the Dough

• 500 g Italian “00” flour

• 325 ml water (lukewarm)

• 10 g salt

• 3 g dry yeast

For the Topping

• 300 g canned San Marzano tomatoes (crushed)

• 250 g fresh mozzarella, sliced

• 80 g cooked ham (prosciutto cotto), sliced

• 100 g mushrooms, thinly sliced

• 80 g artichoke hearts, sliced

• 60 g black olives (pitted)

• Extra virgin olive oil

• Salt, to taste

Preparation

1. Prepare the dough:

   • Dissolve yeast in water. Add flour and mix, then add salt.

   • Knead until smooth and elastic.

   • Cover and let rise for 8–24 hours until doubled.

2. Preheat oven:

   • Heat oven to maximum temperature (250–300°C / 480–570°F).

   • Preheat pizza stone or steel if available.

3. Prepare sauce:

   • Crush tomatoes by hand and season lightly with salt.

4. Shape the dough:

   • Divide dough into balls and stretch into thin rounds with raised edges.

5. Assemble pizza:

   • Spread tomato sauce evenly.

   • Add mozzarella.

   • Divide toppings into four sections:

     • Mushrooms

     • Artichokes

     • Ham

     • Olives

   • Drizzle lightly with olive oil.

6. Bake:

   • Bake for 7–10 minutes until crust is golden and cheese melted.

7. Serve:

   • Slice and serve hot.

Serving Suggestions

• Serve as a main course or for sharing.

• Pairs well with medium-bodied red wine or sparkling water.