Pizza Quattro Stagioni
Literally “four seasons pizza,” a pizza quattro stagioni features four different toppings, one in each of the four quadrants of the pizza. Although the toppings are often varied, traditionally you’ll find one ingredient for each of the seasons. (Artichokes are a popular choice to represent spring, as they do here.) Cooking the pizza over an open fire with our specially designed steel grill pan gives the pizza a slightly smoky flavor and a crisp crust. If you don’t want to make your own pizza dough, you can use 1 lb. (500 g) of your favorite purchased pizza dough.
Ingredients:
- 2 Tbs. extra-virgin olive oil, plus more for brushing
- 1/4 lb. (125 g) cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1/2 batch food-processor pizza dough
- 1/2 cup (4 fl. oz./125 ml) prepared pizza sauce or tomato sauce
- 1/2 cup (2 oz./60 g) grated mozzarella cheese
- 1/2 cup (2 oz./60 g) black olives, pitted and halved
- 1 jar (5 oz./155 g) marinated artichoke hearts, drained and quartered
- 1/4 lb. (125 g) thinly sliced prosciutto
- Grated Parmesan cheese for serving
Directions:
Prepare a hot fire in a gas grill, leaving the center burner on medium-low heat. Lightly brush a steel grill pizza pan with olive oil.
In a small fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the mushrooms and sauté until golden brown and tender, about 6 minutes. Season with salt and pepper. Set aside to cool.
On a lightly floured surface, roll out the pizza dough into a 12-inch (30-cm) round and transfer to the prepared pizza pan. Spread the pizza sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle the mozzarella evenly on top of the sauce. Arrange the toppings in separate quadrants of the pizza: the mushrooms on one quarter, the olives on another, the artichoke hearts on another and the prosciutto on the final quarter.
Place the pizza pan in the center of the grill and cover the grill. Cook until the crust is crisp and well browned and the cheese is melted, 6 to 7 minutes. Transfer the pizza to a cutting board and brush the crust lightly with olive oil. Sprinkle the pizza with Parmesan, cut into slices and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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