Classic Quattro Stagioni Four Seasons Pizza

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza, 2 generous servings
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes, including dough rise

Quick Ingredients

Dough: 1 1/2 cups bread flour, 1 teaspoon instant yeast, 3/4 teaspoon fine sea salt, 1 teaspoon sugar, 2 teaspoons olive oil, 1/2 cup plus 1 tablespoon warm water
Sauce: 1/3 cup crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon olive oil, 1 small grated garlic clove, 1/4 teaspoon dried oregano, 1/4 teaspoon fine sea salt, black pepper
Cheese: 4 ounces shredded low-moisture mozzarella, 1 tablespoon finely grated Parmesan
Spring quarter: 1/3 cup drained marinated artichoke hearts
Summer quarter: 1/3 cup halved cherry tomatoes and 2 tablespoons sliced pitted black olives
Autumn quarter: 1/2 cup thinly sliced cremini mushrooms tossed with 1 teaspoon olive oil and a pinch of salt
Winter quarter: 2 ounces cooked ham, cut into ribbons
For shaping: 1 tablespoon semolina flour or cornmeal

Do This

1. Mix the dough ingredients, knead for 6 to 8 minutes, then let rise for 1 hour 30 minutes.
2. Place a pizza stone, steel, or heavy baking sheet in the oven and preheat to 500°F for at least 45 minutes.
3. Stir together the no-cook tomato sauce and prep all toppings; pat artichokes and tomatoes dry.
4. Stretch the dough into a 12-inch round on a semolina-dusted sheet of parchment.
5. Spread on sauce, add mozzarella and Parmesan, then top each quarter separately with artichokes, ham, mushrooms, and tomatoes with olives.
6. Bake for 10 to 12 minutes at 500°F, rotating once, until the crust is browned and the cheese is bubbling.
7. Rest for 3 minutes, slice through the center into four seasonal quarters, and serve hot.

Why You’ll Love This Recipe

Four flavors in one pizza: Each quarter has its own personality, so every slice feels a little different.
Home-oven friendly: A very hot oven, a preheated surface, and a thin layer of toppings help you get a crisp, pizzeria-style crust.
Beautiful but easy: The “four seasons” layout looks impressive without requiring complicated techniques.
Balanced and savory: Tangy artichokes, salty ham, earthy mushrooms, and sweet tomatoes with olives all work beautifully with mozzarella and tomato sauce.

Grocery List

Produce: 1 small garlic clove, 1/3 cup cherry tomatoes, 1/2 cup cremini mushrooms, optional fresh basil for serving
Dairy: 4 ounces whole-milk low-moisture mozzarella, 1 tablespoon finely grated Parmesan
Deli: 2 ounces cooked ham, such as prosciutto cotto or good-quality deli ham
Pantry: Bread flour or all-purpose flour, instant yeast, fine sea salt, sugar, extra-virgin olive oil, crushed tomatoes, tomato paste, dried oregano, black pepper, marinated artichoke hearts, pitted black olives, semolina flour or cornmeal

Full Ingredients

For the Pizza Dough

1 1/2 cups bread flour or all-purpose flour, spooned and leveled, plus 2 tablespoons more for dusting if needed
1 teaspoon instant yeast
3/4 teaspoon fine sea salt
1 teaspoon granulated sugar
2 teaspoons extra-virgin olive oil
1/2 cup plus 1 tablespoon warm water, 105°F to 110°F

For the No-Cook Tomato Sauce

1/3 cup crushed tomatoes
1 tablespoon tomato paste
1 teaspoon extra-virgin olive oil
1 small garlic clove, finely grated or minced to a paste
1/4 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

For the Cheese Base

4 ounces whole-milk low-moisture mozzarella, shredded
1 tablespoon finely grated Parmesan

For the Four Seasons Toppings

Spring quarter, artichokes: 1/3 cup marinated artichoke hearts, drained, patted dry, and quartered
Summer quarter, tomatoes with olives: 1/3 cup cherry tomatoes, halved and patted dry, plus 2 tablespoons pitted black olives, sliced
Autumn quarter, mushrooms: 1/2 cup cremini mushrooms, thinly sliced, tossed with 1 teaspoon extra-virgin olive oil and 1 small pinch fine sea salt
Winter quarter, ham: 2 ounces cooked ham, cut into thin ribbons or bite-size pieces

For Shaping and Finishing

1 tablespoon semolina flour or cornmeal, for the peel or parchment
1 teaspoon extra-virgin olive oil, for brushing the crust edge
4 fresh basil leaves, torn, optional

Classic Quattro Stagioni Four Seasons Pizza – Closeup

Step-by-Step Instructions

Step 1: Mix the dough

In a medium mixing bowl, combine 1 1/2 cups flour, 1 teaspoon instant yeast, 3/4 teaspoon fine sea salt, and 1 teaspoon sugar. Stir with a fork or whisk so the yeast and salt are evenly distributed. Add 2 teaspoons olive oil and 1/2 cup plus 1 tablespoon warm water, 105°F to 110°F. Stir until a rough, shaggy dough forms and no dry patches remain.

If the dough feels very sticky, sprinkle in 1 teaspoon flour at a time. If it feels dry and won’t come together, add water 1 teaspoon at a time. The finished dough should feel soft, slightly tacky, and easy to handle.

Step 2: Knead and let the dough rise

Turn the dough onto a lightly floured counter and knead for 6 to 8 minutes, pushing it away with the heel of your hand and folding it back over itself. The dough is ready when it looks smoother, springs back gently when pressed, and feels elastic.

Shape the dough into a ball. Place it in a lightly oiled bowl, turn it once to coat, and cover the bowl tightly. Let it rise at room temperature for 1 hour 30 minutes, or until puffy and nearly doubled in size. A warm kitchen around 72°F to 78°F is ideal.

Step 3: Preheat the oven and prepare the toppings

Place a pizza stone, baking steel, or sturdy upside-down baking sheet on the middle rack of the oven. Preheat to 500°F for at least 45 minutes. A long preheat is important because it helps the bottom crust cook quickly and become crisp.

While the oven heats, prep the toppings. Drain the artichokes well and pat them dry with paper towels. Halve the cherry tomatoes and pat the cut sides dry so they do not make the pizza watery. Slice the olives. Toss the sliced mushrooms with 1 teaspoon olive oil and a small pinch of salt. Cut the ham into ribbons. Keep each topping in its own small pile so the four quarters are easy to arrange.

Step 4: Make the tomato sauce

In a small bowl, stir together 1/3 cup crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon olive oil, the grated garlic, 1/4 teaspoon dried oregano, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Taste and adjust with a tiny pinch more salt if needed. This sauce should be thick and spreadable, not watery.

Step 5: Shape the pizza crust

Lightly dust a sheet of parchment paper with 1 tablespoon semolina flour or cornmeal. Place the risen dough on the parchment and gently press it into a thick disk. Using your fingertips, press from the center outward, leaving a slightly thicker 1/2-inch rim around the edge. Stretch the dough into a 12-inch round, rotating as you go so it stays even.

If the dough springs back and resists stretching, let it rest uncovered for 5 minutes, then continue. Try not to flatten the outer rim too much; that edge will puff and brown in the oven.

Step 6: Add sauce, cheese, and four seasonal quarters

Spread the tomato sauce over the dough in a thin, even layer, stopping about 1/2 inch from the edge. Sprinkle the mozzarella evenly over the sauce, followed by the Parmesan. Lightly brush the bare crust edge with 1 teaspoon olive oil.

Imagine the pizza divided into four equal quarters. Top one quarter with the artichoke hearts for spring. Top the second quarter with the ham ribbons for winter. Top the third quarter with the sliced mushrooms for autumn. Top the final quarter with the halved cherry tomatoes and sliced olives for summer. Keep the toppings mostly within their own sections so the finished pizza clearly shows the “four seasons” design.

Step 7: Bake until crisp and bubbling

Carefully slide the pizza, still on the parchment, onto the preheated stone, steel, or baking sheet. Bake at 500°F for 10 to 12 minutes, rotating the pizza halfway through baking. The pizza is done when the crust is puffed and browned in spots, the cheese is melted and bubbling, the mushrooms have softened, and the tomatoes look gently roasted at the edges.

If your oven runs hot and the crust browns too quickly, reduce the temperature to 475°F for the final 2 to 3 minutes. If the top is done but the bottom needs more color, leave the pizza directly on the hot surface for 1 extra minute after removing the parchment.

Step 8: Rest, slice, and serve

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short pause helps the cheese settle so the toppings stay in place when sliced. Add torn fresh basil if using. Slice once vertically and once horizontally to preserve the four seasonal quarters, then cut into smaller pieces if desired. Serve hot while the crust is crisp and the cheese is still soft.

Pro Tips

Keep the toppings light: Quattro Stagioni looks generous, but too many toppings can weigh down the crust. Use the measured amounts for the best texture.
Pat wet ingredients dry: Artichokes and tomatoes carry a lot of moisture. Drying them first helps prevent a soggy center.
Use low-moisture mozzarella: Fresh mozzarella is delicious, but it releases more liquid. Low-moisture mozzarella melts beautifully and keeps the crust crisper.
Preheat longer than you think: A pizza stone or steel needs at least 45 minutes at 500°F to store enough heat for a crisp bottom.
Cut for the design: Slice through the middle first so each quarter keeps its seasonal identity on the plate.

Variations

Vegetarian Quattro Stagioni: Replace the ham quarter with roasted red peppers, thinly sliced zucchini, or extra olives.
Spicy version: Add 1/4 teaspoon crushed red pepper flakes to the sauce or sprinkle a small pinch over the ham quarter before baking.
Shortcut version: Use 10 to 12 ounces store-bought pizza dough. Let it sit at room temperature for 30 minutes before shaping, then continue with the sauce, toppings, and baking instructions.

Storage & Make-Ahead

Leftover pizza can be cooled completely, wrapped tightly, and refrigerated for up to 3 days. Reheat slices on a dry skillet over medium-low heat for 5 to 7 minutes, or in a 400°F oven for 6 to 8 minutes, until the crust crisps and the cheese softens. Avoid microwaving if possible, since it makes the crust chewy.

To make ahead, prepare the dough up to 24 hours in advance. After kneading, place it in a lightly oiled airtight container and refrigerate overnight. About 1 hour before baking, bring the dough to room temperature. The sauce can also be mixed up to 3 days ahead and refrigerated in a covered container.

Nutrition (per serving)