Four-Seasons Pizza with Artichokes, Tomatoes, Mushrooms, and Prosciutto

Updated February 23, 2016

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.

Cooking Methodbaking



Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free

Mealdinner, lunch

Taste and Texturecheesy, chewy, crisp, meaty, savory, tangy

Type of Dishpizza


  • 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



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password