Pizza Quattro Stagioni Recipe

In a medium saucepan or skillet, sprinkle a good dose of olive oil and put it in a clove of garlic and cut half. Fry until it is fragrant and lightening oil. Add chopped mushrooms and stir them well to coat it with the rest of the mixture.

Season it with kosher sea salt and black pepper. Add a splash of white wine too for some taste. Leave these sauces on medium heat for approximately three to five minutes or until tender and tasty (fresh mushrooms do not release the liquid, soak them till all the liquids are absorbed.)

Put aside the mushrooms from the saucepan and leave it aside for cooling. In the same pan, add one dried olive oil, an open and garlic clove and a big spoon or chopped sweet onion.

Fry onion and garlic until they become soft and translucent. Remove garlic from the pan and combine frozen artichoke hearts in it. Stir it well and add some sea salt, black pepper and wine in it. Keep the heat on medium and cook until all artichoke forks get soft.

Once it is cooked properly, remove the pan from heat and set it aside. Take a large rounded pizza pan, coat the tray properly

Take pizza dough and knead the dough in round shape. Once done, put the dough evenly on the round tray. Make sure it should reach all the edges, and keep the edges a little thick. Take Tomato Sauce and cover the surface of the pizza with them and leave it in a rim to make the crust.

Season with some salt and black pepper and drizzle it with few drops of olive oil.

Starting with the black olive, keep them evenly beside the first quadrilateral of the rounded pizza, step mushrooms on the next part, place the sticky artichoke on the third section and pieces of smoked ham on the last section.

Include each square of pizza and drizzle some olive oil on it, including the well-ground cheddar and put in a safe spot.

Set up a preheated stove at 475 degrees Fahrenheit (check your broiler temp as the pizza cooks as every broiler), put the pizza amidst the stove and prepare until the scab gets darker in color.

Take the pizza out from the stove, put the cuts of the mild mozzarella on every one of the squares spread equally and include some crisp basil leaves consistently over the pizza.

Put in the stove for a couple of more minutes until the mozzarella begins to melt and remove it quickly and set aside for cooling before you serve it. Present with your preferred red wine and enjoy it!