Four Seasons Skillet Pizza

Ingredients

• 60 gtomato purée
• 1 tablespoonolive oil
• 1 tablespoondried oregano
• 1/2 teaspoonkosher salt
• 1/4 teaspoonblack pepper
• 1 tablespoonwater
• 1 tablespoonolive oil
• 85 gcrimini mushrooms, sliced
• to tastekosher salt
• to tastefreshly ground black pepper
• 1store-bought pizza crust
• 225 ggrated mozzarella
• 3marinated artichoke hearts, drained and quartered
• 2 tablespoonsgrated fontina cheese
• 8grape tomatoes, halved
• 2 tablespoonsmozzarella pearls
• 30 gsliced pepperoni
• 5black Kalamata olives, pitted and halved lengthways
• 1 tablespoongrated fresh Parmesan, for garnishing
• 2 tablespoonssmall basil leaves, torn, for garnishing

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C.

2. 2

   Mix the sauce

   Put the tomato purée, 1 tablespoon olive oil, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon water in a bowl. Stir until combined.

3. 3

   Cook the mushrooms

   Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Season the mushrooms with salt and pepper, then sauté for 3–5 minutes, tossing and moving them so they cook quickly, release their water and begin to brown. Transfer them to a plate and carefully wipe the skillet with a paper towel.

4. 4

   Build the pizza

   Set the pizza crust in the skillet. Spread the sauce over it, leaving a 1/2-inch border around the edge, then scatter the grated mozzarella on top. Mentally divide the pizza into four quadrants for the seasonal toppings.

5. 5

   Add spring toppings

   Arrange the artichoke hearts over one quadrant and sprinkle them with the fontina.

6. 6

   Add summer toppings

   Arrange the tomatoes cut-side up over a second quadrant, then place the mozzarella pearls around them.

7. 7

   Add autumn toppings

   Arrange the sautéed mushrooms over a third quadrant.

8. 8

   Add winter toppings

   Arrange the pepperoni and olives over the final quadrant.

9. 9

   Bake and garnish

   Transfer the skillet to the oven and bake for about 10 minutes, until the pizza is hot and the cheese has melted. Garnish with the Parmesan and basil.

What is Four Seasons Skillet Pizza?

Inspired by Italian quattro stagioni pizza, this pie separates the toppings into four sections, traditionally associated with the seasons. Each quadrant has its own combination, so diners can choose between vegetable, cheese and cured-meat flavours.

This skillet version uses a ready-made crust and cooks the mushrooms before they go on the pizza. That keeps the assembly straightforward and helps prevent their released moisture from making the topping soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 35g protein, 68g carbs, 41g fat.

The crust supplies most of the carbohydrates, while the cheeses, olive oil and pepperoni contribute much of the fat; mozzarella, fontina and pepperoni also provide protein. Serve a portion with a generous green salad or other vegetables to balance the meal.

A quick, savoury sauce

Tomato purée: Loosening it with a little water and olive oil makes it easier to spread in a thin layer over the crust.

Oregano: Dried oregano brings a concentrated herbal flavour to this simple sauce. Mix it thoroughly so it is distributed across the pizza rather than clumping in one place.

Brown the mushrooms first

High heat: Give the mushrooms room to cook in the hot skillet, tossing them so they brown rather than sit in their liquid. They are ready when their released water has cooked off and they have started to colour.

Wipe the pan: Removing moisture and loose residue before assembling helps the crust cook cleanly. Take care when wiping a hot cast-iron skillet.

Keep the toppings distinct

Four quadrants: Add each set of toppings to its own quarter, following the spring, summer, autumn and winter arrangement. The divisions make the pizza easy to share and preserve each topping combination.

Cheese layer: The grated mozzarella goes over the sauce before the individual toppings. Fontina is reserved for the artichoke section, while the mozzarella pearls sit with the tomatoes.

Watch the short bake

Oven heat: At 230°C, the pizza needs only about 10 minutes in the oven. Check that it is hot throughout and the cheese has melted, rather than relying on colour alone.

Finish: Add the Parmesan and torn basil after baking, as directed. Their flavour stays fresh and noticeable on the hot pizza.

Serving the pizza

Rest the skillet briefly before slicing so the melted cheese and toppings settle. Cut through the quadrants to let each serving include a mix, or slice along the divisions for more control.

A green salad with a sharp dressing makes a fresh counterpoint to the cheese and pepperoni. Keep the side simple so the four topping combinations remain the focus.

Recipe notes & tips

• Have all four topping groups ready before you begin assembling the pizza.
• Use a large skillet that can safely go from the hob into the oven.
• Cook the mushrooms until their liquid has evaporated before removing them from the pan.
• Drain the artichoke hearts well so excess marinade does not wet the crust.
• Leave the specified border around the crust clear when spreading the sauce.
• Check the pizza at around 10 minutes and bake only until hot with melted cheese.

Variations

• Use fresh oregano: Swap in chopped fresh oregano for a brighter herbal note.
• Change the mushrooms: Use another sliced mushroom variety, cooking it until browned and dry.
• Add roasted peppers: Replace some of the tomatoes with drained roasted pepper strips.
• Make it meat-free: Leave out the pepperoni and add extra mushrooms or artichokes.
• Try another cheese: Use grated provolone in place of the fontina on the artichoke section.

Common mistakes to avoid

• Wet mushrooms: Cook them until their liquid evaporates and they begin to brown before topping the pizza.
• Soggy artichokes: Drain the hearts thoroughly before quartering and arranging them.
• Crowded skillet: Choose a skillet large enough to hold the crust flat without folding its edges.
• Sauce to the edge: Leave a 1/2-inch border so the outer crust stays uncovered.
• Overbaking: Start checking at about 10 minutes and take the pizza out once it is hot and the cheese has melted.

How to store

Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat or in a 180°C oven until hot; the microwave works but softens the crust.

Frequently asked questions