Celebrate the seasons of the year on your homemade pizza with this Four Seasons pizza, ‘Pizza quattro stagioni’; each quarter of the pizza is topped with ingredients that represent one of the seasons. This authentic Italian pizza is fun to make, and delicious to eat. If you are looking for a little bit of everything on a pizza, then four seasons is the one for you!
Homemade pizza is the best! We have homemade pizza every Friday, from the fiery and salty pizza puttanesca, to creamy German bacon pizza, or one topped with leftover veggies from the fridge. As pizza is such a family favourite, we also make it into lunchbox friendly pizza scrolls or air fryer pizza pockets to enjoy throughout the rest of the week.
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Why we love this recipe
- Family friendly – leave the toppings in their quarters, and there should be a quarter for everyone. Or you can mix it up so everyone gets a taste of every topping.
- I love teaching my son about the seasons and what is available, and what is in season – demonstrating this with pizza is, of course, always popular!
- Homemade pizza is healthier than shop bought, and tastes so much better!
Four season pizza toppings:
- Spring: Artichokes
- Summer: Olives
- Autumn/Fall: Mushrooms
- Winter: Prosciutto
Ingredient notes and substitutions
- Homemade pizza dough – you can use a bought pizza dough or two bought large pizza bases, or if you are short of time and the need for great homemade pizza from scratch arrises, then use this instant no-yeast pizza dough.
- Homemade pizza sauce – you can also use passata, or bought pizza sauce.
- Mozzarella – you can use a ball of mozzarella, and tear it into pieces, or bocconcini, as I’ve used here.
- Black olives – here I have used kalamata olives, but you can use any black olives, or green olives.
- Prosciutto – this Italian dry cured ham can be substituted with any ham you prefer.
- Mushrooms – brown or white button mushrooms are perfect for this pizza.
- Artichoke hearts – I use from a jar, but you can also use tinned artichokes.
How to make Pizza quattro stagioni from scratch
(For full detailed recipe please see the recipe card at the bottom of the post, these images are to guide you.)
- Roll out your pizza dough and place on a baking sheet or pizza tray.
- Spread over the tomato sauce in a thin even layer.
- Dot the tomato sauce with torn mozzarella.
- Lay sliced mushrooms over one quarter of the pizza, prosciutto over another quarter, artichoke hearts over another quarter and olives over the fourth quarter. Bake in the oven until golden.
FAQ
Each quarter of the pizza is topped with toppings that represent a season of the year, of which there are four, hence ‘4 seasons’.
Instead of the ham, use cubes of roasted butternut squash or roasted cauliflower florets to represent winter. Sliced tomatoes are another easy alternative for the ham.
My recipe tips
- If you want to make the pizza so that everyone can get a little of all the toppings, scatter them over rather than leaving each one to a quadrant.
- If you want pizza in a hurry, use this yeast free pizza dough recipe that doesn’t need any resting.
Serving Ideas
- With a simple side salad like this parmesan and pear salad, or a few green leaves tossed with a simple vinaigrette.
- Follow with a traditional Italian dessert like this Apricot Jam tart (Crostata di Marmellata) or flourless chocolate cake (Torta caprese)
Make ahead/storage
This pizza is best eaten on the day that it is made, however you can eat leftovers cold the next day.
Ideas for leftover topping ingredients
- Mushrooms – make into crispy garlic mushrooms, or Spanish garlic mushrooms.
- Olives – delicious in a mushroom tapenade or fig tapenade, or mix into a Greek salad.
- Prosciutto – add to bruschetta, on top of pasta, or add to a salad (it would be a delicious addition to this watermelon and mozzarella salad)
Why not try…
You may also like these other family friendly Italian dinners:
Four Seasons Pizza
Author: Robyn
Ingredients
- Pizza dough
- 1 Homemade tomato sauce
- 250g (8.5oz) Mozzarella
- 12 Black Olives halved and deseeded (30g/1oz)
- 3 Artichoke Hearts (65g/2.3oz)
- 6 Brown Mushrooms sliced (100g/3.5oz)
- 3-4 slices Prosciutto sliced in half/quarters (40g/1.4oz)
- Fresh Basil To Serve
- olive oil for greasing baking sheets
Instructions
- Set oven to 220˚C fan / 220˚C / 392˚F convection / 428˚F.
- Lightly grease two baking sheets with a little olive oil.
- Once rested, divide your dough into 2 equal sized pieces.
- With a lightly floured rolling pin on a lightly floured surface, roll out one piece of the dough to ½cm (¼ inch) thick. Place on your oiled baking sheet.
- Spoon over half the tomato sauce and spread out in an even layer.
- Sprinkle over half the mozzarella/bocconcini.
- Top one quarter of the pizza with half the black olives, another quarter with half the sliced artichoke hearts, another quarter with half the mushrooms and the final quarter with half the prosciutto.
- Repeat this with the other half of the pizza dough, adding the pizza sauce and the remainder of the ingredients to the pizza quarters.
- Place in the preheated oven and bake for 12-15 minutes until golden brown.
- Sprinkle with fresh basil and serve.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
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Let me know your thoughts!