Pizza Quattro Stagioni

The name quattro stagioni means "four seasons." In this version, artichokes, peppers, mushrooms, and olives each represent a different season. Divide the quadrants with dough strips rolled into thin ropes.


Pizza Quattro Stagioni

by 6  people


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Servings: 8
Prep Time: 30 mins
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Ingredients
  • 1   recipe 
    Pizza Dough (see www.bhg.com)
  • 1  15  ounce can 
    pizza sauce
  • 1 1/2  cups 
    grated Parmigiano-Reggiano cheese
  • 2   cups 
    sliced fresh mushrooms
  • 1   tablespoon 
    olive oil
  • 1  14  ounce can 
    artichoke hearts, drained and quartered
  • 1/2  medium 
    red sweet pepper, cut into bite-size strips
  • 1/2  medium 
    yellow sweet pepper, cut into bite-size strips
  • 1   cup 
    pitted whole or sliced mixed Italian olives
  • 2   tablespoons 
    olive oil
  •  
    Snipped fresh basil
Directions
1.
Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Thin-Crust Pizzas directions, reserving a piece of dough the size of a large walnut. Spread pizza sauce over dough in each pan; sprinkle with cheese. Divide reserved dough into four pieces. Roll each piece of dough into a thin 12-inch rope. Place two dough ropes on each pizza, one horizontally and one crosswise, dividing each pizza into quarters.
2.
In a medium skillet, cook mushrooms in 1 tablespoon olive oil over medium heat until tender and no liquid remains. Top one quarter of each pizza with mushroom mixture. Top another quarter of each pizza with artichoke hearts. Top a third quarter with pepper strips and remaining quarter with olives.
3.
Bake in the preheated oven about 25 minutes or until crust bottom is crisp and brown. Cool in pans on a wire rack for 5 minutes. Drizzle each pizza with 1 tablespoon of the remaining olive oil. Sprinkle each with snipped basil. Cut pizzas into wedges and serve immediately. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 422, Fat, total (g) 19, chol. (mg) 40, sat. fat (g) 5, carb. (g) 49, fiber (g) 4, pro. (g) 15, sodium (mg) 928, Percent Daily Values are based on a 2,000 calorie diet
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