California Central Coast Recipes
Pizza Quattro Stagione - Four Seasons Pizza
Pizza Quattro Stagione, or four seasons pizza is a classic combination pizza celebrating the four seasons. The traditional toppings are artichokes for Spring, olives for Summer, mushrooms for Fall and prosciutto for Winter. What makes this pizza special is the toppings are not intermixed, but each occupies is own "corner." This gives you four different tastes as you "eat" your way through the seasons.
We prefer to use marinated artichokes and oil cured black olives, but you can substitute blanched fresh (or frozen) artichokes and Kalamata olives if you prefer.
Our Homemade Pizza Dough Made With Yeast Starter
recipe makes three 14 inch pizzas. For a "Pizza Party" with friends, what we especially like to make is a Pizza Margarite
and a Pizza Marinara --a Neapolitan Classic
as well. This way there will be a pizza for every taste preference.
Remember, do not over cheese or sauce your pizza! You want to taste the all the parts of the pizza, especially the bread.
Preparation time: 30 minutesCooking time: 6 minutes
1/3 Homemade Pizza Dough Made With Yeast Starter recipe
1 to 2 Tablespoons Cornmeal
1/2 cup Basic Homemade Tomato Sauce
2 Tablespoons Extra-virgin Olive Oil
3 ounces Part Skim Low Moisture Mozzarella
2 ounces Sliced Provolone
1 to 2 ounces Parmesan grated per pizza
4 to 5 slices Prosciutto thinly sliced
1/2 cup Oil Cured Olives or Kalamata Olives,, pit removed and halved
1/2 cup Fresh Italian Brown Mushrooms sliced
3 ounces Marinated Artichoke Hearts
1/2 teaspoons Dried Oregano
1 At least thirty minutes before baking, preheat your oven as high as it goes. (We use 550 degrees)
2 Lightly sprinkle bottom of the pizza pan with cornmeal.
3 Carefully place rolled-out dough on top of cornmeal. Press with your fingertips to work into pan.
4 Lightly spread about a tablespoon of Olive oil on top of dough.
5 Spread several tablespoons of the homemade tomato sauce on top of dough.
6 Spread out the grated Mozzarella on top of the sauce. It does not have to be even. Some of the bottom sauce should be visible.
7 Tear the Provolone slices into pieces and place around the pizza top.
8 Sprinkle the grated Parmesan cheese over the top of the pizza.
9 For the toppings, on one quarter of the pizza, place the artichoke hearts (Spring). On the next quarter, place the olives (Summer). On the next quarter, place the sliced mushrooms (Fall). Finally, on the last quarter, place the sliced prosciutto (Winter).
10 Dribble the pizza top with a little additional olive oil, and if using, sprinkle the oregano over the top.
11 Place in hot oven, on highest baking temperature, on top rack and (if available )on a preheated pizza stone.
12 Bake six minutes or until cheese is bubbly and crust is lightly golden (about 6 minutes at 550F).
13 When done, remove from oven and let sit a couple minutes for better slicing results.
Pizza Quattro Stagione is a rustic pizza. It pairs very well with a simple non-oaked Sangiovese or Zinfandel wine.
Of course, as with all pizzas, a good artisan beer is also a natural choice.