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

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Pizza spessa con acciughe, olive e capperiDeep Pan Pizza With Anchovy, Olive & Caper Topping

Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies,...

10

Serves

11

Ingredients
View Recipe

PastieraRaspberry & Orange Baked Cheesecake

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

8

Serves

11

Ingredients
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

Crostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe