Quattro stagioni pizza

The four sections traditionally represent the seasons, with artichokes, mushrooms, cooked ham and olives arranged in separate quarters over tomato and mozzarella. Toppings vary, but the four-part layout is what gives the pizza its name.

Heat the oven to its highest setting, ideally 250 °C, with a baking tray or pizza stone inside. Slide the pizza onto the hot surface and bake for about 7–10 minutes, until the base is crisp and the cheese is bubbling.

Yes. Replace the ham with roasted peppers, extra artichokes or another savoury topping, keeping the four toppings in separate sections for the traditional look.

Refrigerate leftovers in a covered container within two hours of serving and eat them within three to four days. Reheat in an oven at about 180 °C until piping hot; a frying pan also crisps the base nicely.

A simple green salad with a sharp vinaigrette balances the salty olives, ham and cheese. Roasted vegetables or a bowl of soup also make a good accompaniment.

Quattro stagioni means “four seasons” in Italian. The toppings are commonly divided into four sections, each representing a season.