Pizza Quattro Stagioni

Four toppings in four separate quadrants, which is the whole dish.

Pork. Not vegetarian — contains pork.

Ingredients

• 4 pizza bases, made as for pizza napoletana
• 400 g San Marzano tomatoes, crushed by hand, raw
• 250 g fior di latte, torn and drained
• 8 artichoke hearts in oil, halved
• 200 g mushrooms, sliced and dry-fried first
• 120 g cooked ham, torn
• 60 g black olives
• 3 tablespoons olive oil
• 1 teaspoon salt

Method

1. Make and prove the base as for pizza napoletana.
2. Dry-fry the sliced mushrooms in a hot pan with no oil until their water has gone and they squeak. Raw mushrooms release that water onto the base instead.
3. Spread the raw crushed tomato and scatter the mozzarella thinly over the whole surface.
4. NOW DIVIDE THE SURFACE INTO FOUR QUADRANTS and put one topping in each: artichokes, mushrooms, olives, and the quarter left bare for the ham. The quadrants are not a presentation choice — they are the dish, and a pizza with all four toppings mixed across it is a capricciosa.
5. Keep the divisions clean. Each quarter should be eatable on its own.
6. Bake 80 to 90 seconds.
7. LAY THE HAM INTO ITS EMPTY QUARTER AFTER THE BAKE. Left in the oven at 450C it dries to paper in 60 seconds.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes