{"id":28007,"date":"2024-11-18T12:17:15","date_gmt":"2024-11-18T12:17:15","guid":{"rendered":"https:\/\/travelshelper.com\/staging\/?p=28007"},"modified":"2026-03-01T00:46:33","modified_gmt":"2026-03-01T00:46:33","slug":"pica-cetiri-godisnja-doba","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/sr\/world-of-food\/italian-national-food\/pizza-quattro-stagioni\/","title":{"rendered":"Pica \u010cetiri godi\u0161nja doba"},"content":{"rendered":"\n

Referred to as “Four Seasons Pizza,” Pizza Quattro Stagioni is an Italian culinary creation that emphasizes the range of tastes connected with Italy’s seasonal scene. There are four separate sections to the pizza, each representing a different season and highlighting foods unique to that given year. Fresh artichokes and olives combined into the Primavera pizza create a light, earthy taste sensation. Fresh tomatoes and basil make the summer (Estate) pizza taste bright and aromatic, so capturing the essence of sunny Italian summers. Mushrooms\u2014especially porcini\u2014characterized by a rich, earthy flavor profile that captures the core of the harvest season\u2014showcase on the autumn pizza. For the colder months, the winter pizza is a great option since it provides a savory and consoling taste.<\/p>\n\n\n\n

Made from basic ingredients\u2014flour, yeast, water, salt, and olive oil\u2014the Pizza Quattro Stagioni boasts a thin, crispy crust. The base gets a layer of tomato sauce and mozzarella cheese then seasonal toppings are added. This pizza embodies Italy’s culinary ideas of seasonality, diversity, creativity, and legacy, not only sustenance. Though it has long been eaten in pizzerias, home cooks eager to learn the craft of pizza making have taken to it. For those who enjoy food, the pizza offers a unique dining experience and captures the inventiveness and focus on taste that define Italian cuisine.<\/p>\n\n\n

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Pizza QUATTRO STAGIONI<\/h2>Recipe by Travel S Helper<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

350<\/p>kcal<\/span><\/div><\/div><\/div>

Pizza Quattro Stagioni presents a single round of dough segmented into four distinct quarters, each bearing ingredients evocative of a season. The base begins with two cups of all-purpose flour, a packet of active dry yeast bloomed in three-quarters cup of warm water with a teaspoon of sugar, joined by salt and a glug of olive oil; once kneaded into a supple ball and left to double in size for an hour, it can be retarded overnight in the refrigerator to deepen its flavor. A layer of tomato sauce and one and a half cups of shredded mozzarella unites the surface before the seasonal toppings are apportioned: marinated artichoke hearts for spring; fresh tomato slices or basil leaves for summer; saut\u00e9ed mushrooms for autumn; and either diced ham or black olives for winter. Baked at 475\u00b0F (245\u00b0C) for twelve to fifteen minutes until the crust attains a subtle bronze and the cheese bubbles, it emerges ready to be drizzled with olive oil and served at a gentle warmth, each bite shifting through the year.<\/p>

Ingredients<\/h3>
  • For the Pizza Dough<\/strong><\/li>
  • <\/span>

    2 cups all-purpose flour<\/span><\/p><\/li>

  • <\/span>

    1 packet (2 \u00bc tsp) active dry yeast<\/span><\/p><\/li>

  • <\/span>

    \u00be cup warm water (about 110\u00b0F or 43\u00b0C)<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon sugar<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon salt<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon olive oil<\/span><\/p><\/li>

  • For the Toppings<\/strong><\/li>
  • <\/span>

    1 cup tomato sauce<\/span><\/p><\/li>

  • <\/span>

    1 \u00bd cups shredded mozzarella cheese<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup marinated artichoke hearts (spring)<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup sliced fresh tomatoes or fresh basil leaves (summer)<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup saut\u00e9ed mushrooms (autumn)<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup cooked ham or black olives (winter)<\/span><\/p><\/li>

  • <\/span>

    Olive oil for drizzling<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Dough<\/strong><\/li>
    • In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.<\/li>
    • Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.<\/li>
    • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.<\/li>
    • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.<\/li>
    • Preheat the Oven<\/strong><\/li>
    • Preheat your oven to 475\u00b0F (245\u00b0C). If using a pizza stone, place it in the oven to heat up.<\/li>
    • Prepare the Toppings<\/strong><\/li>
    • Slice the marinated artichoke hearts.<\/li>
    • Slice the fresh tomatoes or prepare fresh basil leaves.<\/li>
    • Saut\u00e9 the mushrooms until tender.<\/li>
    • Slice the cooked ham or prepare black olives.<\/li>
    • Assemble the Pizza<\/strong><\/li>
    • Punch down the risen dough and roll it out on a floured surface to your desired thickness.<\/li>
    • Transfer the rolled-out dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.<\/li>
    • Spread the tomato sauce evenly over the dough, leaving a small border for the crust.<\/li>
    • Sprinkle the shredded mozzarella cheese over the sauce.<\/li>
    • Divide the pizza into four sections visually. Place the artichokes in one quarter, tomatoes or basil in the second, mushrooms in the third, and ham or olives in the fourth.<\/li>
    • Bake the Pizza<\/strong><\/li>
    • Drizzle a little olive oil over the toppings.<\/li>
    • Transfer the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.<\/li>
    • Serve<\/strong><\/li>
    • Remove the pizza from the oven and let it cool for a couple of minutes.<\/li>
    • Slice and serve, enjoying the variety of flavors representing each season.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Dough Preparation –<\/strong> For a more flavorful crust, prepare the dough a day in advance and let it rise slowly in the refrigerator.<\/li>
      • Toppings Variation –<\/strong> Feel free to customize the toppings to your preference, keeping the seasonal theme in mind. For instance, you can use prosciutto instead of ham or add olives to the summer section.<\/li>
      • Baking Tip –<\/strong> Using a pizza stone can result in a crispier crust. Ensure it’s preheated along with the oven for the best results.<\/li><\/ul>\n\t\t\t\t<\/div>