Quattro Stagioni Pizza


If you love pizza, you have to give this one a try. The recipe takes some planning, but when it all comes together, it’s worth every second. I tested a lot of pizza dough recipes, and the Double-O Pizza Dough turns out every time. Top it with a Traditional Marinara and your choice of cheese. Then comes the 4 seasons: artichokes (spring), sundried tomatoes (summer), cremini mushrooms (fall), and marinated kalamata olives (winter). Serve hot from the oven with a sprinkle of fresh herbs.

Quattro Stagioni Pizza

Prep Time: 25 minutes           Rest time: 2 hours          Bake Time: 15 minutes

2 ¾ cups Tipo 00 flour*
1 packet of active dried yeast (1/4 oz. packet)
1 cup warm water
½ tsp fine sea salt
Extra light olive oil
1 28 oz can of San Marzano tomatoes**
5-6 garlic cloves (depending on size), slivered
1 whole dried red chili pepper***
Dried oregano (and a few fresh sprigs for garnish if you have it on hand)
Mozzarella (I used Follow Your Heart Vegan Gourmet Mozzarella)
Kalamata olives
Cremini mushrooms
Sundried tomatoes in oil
Marinated artichoke hearts

1. Follow the steps listed here to make the dough. Give yourself 2 hours for the dough to rise.
2. 15 minutes before the dough is ready, make your marinara sauce. This recipe makes a double batch of sauce for you to store in the freezer.
3. Once dough has risen, pre-heat the oven to 425 degrees F. Roll out the dough (or if you’re adventurous toss by hand) and place on a baking sheet covered with parchment paper. Spread about a cup of the sauce evenly over the pizza, top with mozzarella cheese, add the veggies, and bake for 15-18 minutes depending on how thick you made the crust.
4. Serve with a little chopped parsley or oregano on top.

Happy Holidays everyone! 🙂 Enjoy!

* “00” flour is Italy’s version of all-purpose flour but has a silky texture to it. Because of this, your dough will turn out smooth and elastic. If all you want to replace it with all-purpose or whole wheat flour, then I’m sure they’ll work too.
** San Marzano tomatoes are the all-stars in this marinara sauce. In fact, in Italy, they strictly label the tomato cans with its authentic region much like the French brand a bottle of champagne. I found the tomatoes at Trader Joes, Whole Foods, and my local grocery store.
*** Through trial and error, I learned that crushed red pepper flakes make the sauce bitter. Dried pepperoncini (not the pickled yellow peppers) work best. If you can’t find them, a whole dried ancho pepper will work in a pinch. Just take the ancho pepper out of the sauce a few minutes earlier than you would the pepperoncini.

38 thoughts on “Quattro Stagioni Pizza

  1. I saw the mouthwatering picture before I saw the blogger’s name….and I said to myself, “Of course it’s gotta be Ellie!”
    And I was right!
    The cremini mushrooms and artichoke hearts take this pizza to that next level !

    Liked by 1 person

      • You are most welcome Ellie! Nice to know that want to try my recipes, I am so happy to know that you liked my cooking techniques also! I love your blog too! Please don’t stop blogging like some of my other friends!😊


      • Thanks so much Ellie – I hope you had a brilliant day and that you enjoy some lovely ‘relaxation and fun’ today… You are so kind and it has been amazing for me to meet so many lovely new friends through my blog this year… I’m so glad you’ve enjoyed my blog and I always love yours too! Indeed I’m hoping for a good old ‘blog catch up’ over the Xmas hol’s.. xx

        Liked by 1 person

    • What…Costco carries them now. Guess where I’m heading today 🙂 I’ve learned that dough depends on two things: the quality of flour and the temperature of your home when letting it rise. I made awesome pizza dough when I lived in Central America because of the humidity. Now that I’m in the states, it’s a hit or miss.


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