← Back to Search Results
baking Italian, Naples
Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto Recipe-3208

Photo by:
Comments: 0


Pizza Quattro Stagioni

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.

Yield: Makes One 9-Inch Pizza; Serves 1 or 2


  • 2 cremini mushrooms, wiped or brushed clean, stems trimmed, sliced 1/8 inch thick
  • 2 tablespoons extra-virgin olive oil
  • sea salt
  • freshly ground pepper
  • 1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
  • caputo flour for dusting
  • ¼ cup salsa semplice
  • 1½ ounces fresh mozzarella di bufala or flor di latte, squeezed gently to release moisture, sliced, then drained on paper towels
  • 3 thin slices (about 1½ ounces) prosciutto di parma
  • 4 thin slices (about ¾ ounce) genoa salami
  • ¼ cup thickly sliced marinated artichoke hearts, well drained


1 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.

2 In a bowl, toss the mushrooms with 1 tablespoon 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.

3 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.)

4 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. Lih 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.

5 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.

6 To top the pizza: Spread the pizza sauce evenly over the dough, leaving a l-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.

7 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.

© 2005 Diane Morgan and Tony Gemignani

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 servings, 1/8 teaspoon of added salt per serving, but does not include neapolitan pizza dough or salsa semplice. For nutritional information on neapolitan pizza dough or salsa semplice, please follow links above.

285kcal (14%)
119mg (12%)
2mg (3%)
38mcg RAE (1%)
40mg (13%)
1210mg (50%)
7g (33%)
24g (37%)
1mg (4%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
spice Spice
by Ana Sortun
desserts-4-today Desserts 4 Today
by Abby Dodge
american-masala American Masala
by Suvir Saran
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?