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

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Focaccia ripienaStuffed Focaccia with Black Olives, Spinach and Mozzarella

I love this bread; it’s almost a meal in itself and could almost pass for a pizza with all the flavours I have put inside. You can be as creative as you like here and add in almost anything but the melted cheese with the strong flavour of the olives works perfectly with the spinach. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Zuccotto Al MarsalaChocolate and Hazelnut Ice Cream in a Marsala Sponge Shell

For those of you who have never made an ice cream cake, you will probably think that it would be impossible to tackle at home. That is just not the case - you will be surprised at just how easy it is! This is a traditional northern Italian cake that will satisfy you in every way. You can substitute the Marsala wine with Port or a dessert wine if you prefer, and do buy good quality chocolate as it will...

8

Serves

11

Ingredients

Chocolate

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

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