Of which 8 g sugars and 9.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Topping in four sections · Contrasting ingredients
Allergens gluten, milk
Quattro stagioni
Artichoke, mushrooms, ham and olives, in four quarters
The signature of this pizza is the layout: four zones let you taste four different toppings. The combinations, and which one goes with each season, vary between pizzerias. This version uses cooked ham, mushrooms, artichokes and olives over tomato and mozzarella. The Capricciosa in the next recipe uses the same family of ingredients, spread across the whole surface.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 70 g (2½ oz) peeled tomatoes, no added salt, with little juice
- 70 g (2½ oz) fior di latte mozzarella, well drained
- 30 g (1 oz) cooked ham, sliced
- 45 g (1½ oz) raw button mushrooms, cleaned
- 35 g (1¼ oz) artichoke hearts in brine, drained
- 15 g (½ oz) pitted black olives, drained
- 5 g extra-virgin olive oil
- 2 g fresh basil
Method
- Heat a suitable stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Meanwhile, prep all the toppings; assembling the sections should be quick once the dough is stretched.
- Drain the mozzarella in the fridge, pat it dry and weigh out 70 g. Drain the artichokes and olives too, pat them dry and weigh them. Cut the artichokes into small quarters without crushing the leaves.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
