Quattro Stagioni
Four Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my four seasons pizza topped with ham, artichokes, mushrooms and olives for you to enjoy.

Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes 2 pizzas.

TwitterFacebook

13

Ingredients

Vegetables

Main Ingredient

Pizza Recipes

Type

Ingredients

  • 200g strong white flour plus extra for dusting
  • 7g fast-action dried yeast
  • pinch of salt
  • 140ml water, warm
  • 3 tablespoons extra virgin olive oil plus extra for brushing

for the topping

  • 2 tablespoons extra virgin olive oil
  • 80g chestnut mushrooms, sliced
  • 200g passata (sieved tomatoes)
  • 2 mozzarella balls, drained and cut into small cubes
  • 100g pitted Kalamata olives, quartered
  • 80g sliced cooked ham, cut into strips
  • 6 artichokes hearts in oil, drained and quartered
  • to taste salt and pepper

Weight Converter

Found in This Book

Feast your eyes on the finest four seasons pizza topped with ham, artichokes, mushrooms and olives! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Prepare two baking trays by pouring 1 tablespoon of oil in each tray and spread it with your fingers or pastry brush. Brush the inside of a large bowl with oil.
  2. To prepare the topping, heat the oil in a large frying pan over a high heat, and fry the mushrooms for 5 minutes stirring frequently. Season with salt, leave to cool and set aside.
  3. To prepare the dough, place the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
  4. Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with clingfilm. Leave to rest at room temperature for 25 minutes.
  5. Preheat the oven to 200°C/gas mark 6.
  6. Once rested, turn out the dough onto a well-floured surface. Roll 4 little pieces of dough into 22cm-long strings, and set them aside. Divide the remaining dough into two equal halves. Use your hands to push each one out from the centre to create 2 discs about 22cm in diameter. Gently lift the pizza bases onto the oiled baking trays.
  7. Spread the passata evenly over the bases using the back of a tablespoon and season with salt and pepper. Scatter the mozzarella cheese on top.
  8. Use 2 dough strings per pizza to make a cross on top of each. Press the ends of the strings onto the edge of the base to secure. Both pizzas will have 4 triangle shapes. Fill one triangle with olives, one with ham, the next with artichokes and the last with mushrooms.
  9. Cook in the middle of the oven for 18 minutes until golden brown. Serve hot and enjoy.

Once you’re done, simply sit back and enjoy your four seasons pizza topped with ham, artichokes, mushrooms and olives and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham

View Recipe

Next Recipe

Pasta Ribbons with Prawns and Rocket

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Bruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta

Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.

4

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Zucchine e TartufoCourgettes with Truffle and Mint Dressing

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

4

Serves

7

Ingredients

Vegetables

Main Ingredient
View Recipe