My Pizza Quattro Stagoni Recipe

In the symphonic world of culinary arts, there exists a masterpiece that sings the praise of the four seasons through a harmonious blend of flavors, colors, and textures. This masterpiece, my Pizza Quattro Stagioni recipe, is not just a pizza; it’s a lyrical journey through the seasons, where every bite is a note in a melody of taste. The Quattro Stagioni, translating to “Four Seasons” in Italian, is a pizza that beautifully segments into four distinct parts, each representing a season with its unique ingredients: artichokes for spring, tomatoes for summer, mushrooms for autumn, and prosciutto for winter. This pizza is a canvas, and the ingredients are the colors with which the essence of each season is painted, blending together into a harmonious taste that delights the senses.

The journey begins in spring, with the tender and slightly nutty flavor of artichokes. These symbolize the awakening of the earth, bringing a fresh, green, and slightly tangy taste that refreshes the palate. The artichoke hearts, when cooked to perfection, lend a creamy texture juxtaposed against the crispness of the pizza crust, embodying the rejuvenation and new beginnings that spring brings.

As we transition to summer, the vibrant reds of ripe tomatoes come into play, symbolizing the warmth and abundance of the season. The tomatoes, sliced thinly and spread evenly, introduce a juicy, sweet, and slightly acidic flavor that contrasts beautifully with the earthiness of the artichokes. This section of the pizza celebrates the sun-kissed produce that summer bestows, offering a taste that is both bright and deeply comforting.

Autumn is represented by the earthy, umami-rich mushrooms that bring a depth of flavor to the pizza. This ingredient captures the essence of the fall season, with its cooler temperatures and the return of heartier, more substantial fare. The mushrooms, whether you choose porcini, shiitake, or button, are sautéed to bring out their natural moisture and concentrate their flavor, creating a savory counterpoint to the lighter, fresher tastes of the preceding seasons.

Finally, winter is heralded by the addition of prosciutto, whose salty, cured richness adds a complexity and depth that rounds out the pizza. The prosciutto, thinly sliced and draped over the pizza, provides a smoky, meaty flavor that contrasts with the freshness of the other ingredients, reminding one of the comforting and nourishing foods that cold weather calls for.

The beauty of the Pizza Quattro Stagioni lies not only in its diverse ingredients but also in the way it is assembled and cooked. The dough, hand-stretched and thin, serves as the foundation upon which the seasons are built. Each quarter is carefully topped with its respective ingredient, ensuring that each slice offers a distinct flavor profile while still contributing to the overall harmony of the pizza. The cooking process, ideally in a wood-fired oven, imparts a smoky char to the crust and melds the flavors together, allowing the individual characteristics of each topping to shine while creating a unified whole.

In creating my version of the Pizza Quattro Stagioni, I strive for balance, not just in flavors but in textures and colors as well. The key to this recipe lies in the quality of the ingredients and the care in their preparation. Fresh, seasonal produce and high-quality prosciutto make all the difference, elevating the pizza from a simple meal to a culinary experience that engages all the senses.

As one savors a slice of Pizza Quattro Stagioni, it’s easy to imagine the changing landscapes of the seasons, from the blossoming flowers of spring to the snow-covered silence of winter. This pizza is more than just food; it’s a celebration of the cyclical nature of life, a reminder of the beauty in diversity, and a testament to the joys of sharing a meal that is both simple and profoundly complex. In every bite, there’s a story of tradition, innovation, and the enduring power of food to bring people together in appreciation of the world’s natural bounty.

Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto

Recipe by DaveCourse: Main, LunchCuisine: Italian, MediterraneanDifficulty: Moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

800

kcal

With tomatoes and fresh mozzarella as the customary backdrop, this pizza has a melding of flavors that represent each season. The tomatoes symbolize summer, the mushrooms depict autumn, the intense flavors of prosciutto and salami characterize winter, and the delicate artichokes evoke spring. This is a lyrical pizza with a harmony of tastes.

Ingredients

• For the Dough

• 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature

• Caputo flour for dusting

• For the Topping

• Sea salt

• Freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• 1 / 4 cup salsa semplice

• 2 cremini mushrooms, wiped or brushed clean, stems trimmed, sliced 1 / 8 inch thick

• 11 / 2 ounces fresh mozzarella di bufala or fior di latte, squeezed gently to release moisture, sliced, then drained on paper towels

• 3 thin slices (about 11 / 2 ounces) prosciutto di parma

• 4 thin slices (about 3 / 4 ounce) genoa salami

• 1 / 4 cup thickly sliced marinated artichoke hearts, well drained

Directions

• Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
• In a bowl, toss the mushrooms with 1 table-spoon of the olive oil and sprinkle lightly with salt and pepper. Arrange the mushrooms in a single layer in a small baking dish or ovenproof skillet. Roast until deep brown, about 12 minutes. Transfer to a plate to cool slightly.
• Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
• Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
• Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
• To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border.
• Arrange the slices of mozzarella in a single layer over the sauce.
• Distribute the mushroom slices evenly over the top.
• Arrange the prosciutto and salami evenly over the mushrooms and scatter the artichoke slices over the top.
• Drizzle the remaining 1 tablespoon olive oil over the pizza.
• Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)
• Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.