Quattro Staggioni. Four seasons. Frankie Valli. I’m here to tell you about my love for this band.
No, kidding, I promised you a recipe for pizza toppings last Saturday, and that’s what you’ll get (although if you do want to talk about the band, I’m always up for it). So Quattro Staggioni is one of the most popular toppings, probably because it has so many yum ingredients on there, which basically means that you have four pizzas in one!
Mushrooms, artichokes, black olives (more about that here) and ham. Deliciousness all over the place. Listen to Verdi’s Four Seasons if you want to get in the mood, he probably dedicated it to this stunning pizza (he didn’t).
Also, a bonus recipe for Pizza Margherita, which originated in Napels!
Quattro Staggioni and Margherita
Ingredients for Quattro Staggioni
- 200 gr artichokes
- 125 gr mushrooms
- 125 gr ham
- 120 gr black olives
- 125 gr mozzarella
- Tomato sauce
- Pizza dough or one pizza base
Ingredients for Margharita
- Tomato sauce
- Pizza dough or one pizza base
- 125 gr mozzarella
- Fresh basil
For the tomato sauce
- 400 gr peeled tomatoes (canned)
- 20 gr fresh basil
- Dried oregano
- 1 garlic clove
- 3 tbsp olive oil
Used kitchen appliances
- Oven
- Baking tray
- Mixing bowl
Preparation
- Pre heat the oven to 240C.
- In a bowl, mix the ingredients for the tomato sauce. Season to taste. Spread over the pizza bases.
- Slice the mozzarella, mushrooms, and black olives. Dice the ham.
- Place the mozzarella slices on the pizza bases. On one base, lay the mushrooms, black olives, ham, and artichokes. Keep them seperate!
- Bake in the oven for 20 minutes or until crispy. Sprinkle some fresh basil leaves over the Margherita base.
Basil and Oil 
2 Comments Add yours