25 minutes
A classic Italian pizza, the Quattro Stagioni features four distinct sections, each representing a different season and topped with its corresponding ingredients.
Asparagus Stalks, Thinly sliced
0 oz
Extra Virgin Olive Oil, Divided
tablespoons
Flaky Sea Salt
to taste
to taste
cups
Mushrooms From Funghi & Taleggio Pizza, Prepared
0 recipe
Peppers From Sausage & Peppers Pizza, Prepared
0 recipe
Prosciutto Cotto, Julienned
0 oz
Fresh Mozzarella, Cut into slices
0 oz
Parbaked Pizza Crust
each
1. Prepare the Asparagus
In a mixing bowl, toss the thinly sliced asparagus with 1½ teaspoons of olive oil, a pinch of flaky sea salt, and a sprinkle of coarsely ground black pepper.
2. Spread Tomato Sauce on Crust
Spread a ¼ cup of strained tomatoes over the parbaked pizza crust, leaving a ¼-inch border around the edge.
3. Arrange Toppings
Arrange the seasoned asparagus on one quarter of the pizza. On another quarter, place the mushrooms from Funghi & Taleggio Pizza. Add the peppers from Sausage & Peppers Pizza to the third quarter. Scatter the julienned prosciutto cotto over the remaining quarter and distribute the slices of fresh mozzarella evenly across the top.
4. Broil the Pizza
Place the pizza under the broiler until the mozzarella is melted and bubbly and the crust edges are golden. Remove from the broiler and drizzle the remaining olive oil over the top.
Use high-protein flour and allow for at least 24-hour fermentation for complex flavors and the right chewiness. Aim for a slightly sticky but manageable dough for the best crust texture.
Invest in fresh mushrooms, high-grade deli ham, quality olives, and marinated artichokes. Quality ingredients significantly improve the flavor and authenticity of the pizza.
Quattro Stagioni Pizza requires a very hot oven. Preheat with a pizza stone or steel at the highest temperature (around 500-550°F) for at least 45 minutes for a perfectly crispy crust.
Lightly pre-cook mushrooms and artichokes to remove excess moisture. Season gently with olive oil to enhance their flavors and prevent a soggy pizza.
Aim for even cooking by rotating the pizza halfway through if necessary. Look for a golden brown, slightly charred crust that is toasty.
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