Quattro Stagioni

By Chef Ricardo Arias

For 2 People
25 Mins
Gluten, Dairy

Utensils & Essentials

Chopping board, pizza stone (recommended) or baking, tray, rolling pin, extra virgin olive oil.
Gluten, Dairy. Might contain traces of soya and lupin.

Ingredients:
  • 2 pre-made doughballs
  • 125g mozzarella
  • 200g Italian tomato sauce
  • 50g semolina for dusting


Toppings:

  • 20g Parma ham
  • 20g artichokes
  • 20g mushrooms
  • 30g sausage
 Preparation
Remove the pre-prepared dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.

How to make

Quattro Stagioni Pizza
Preheat your oven to its maximum temperature, recommended between 270°C and 300°C. The hotter, the better!
Take the 2 pre-prepared dough balls and stretch them into bases by pressing with your fingers and pushing the dough out to the edges. Keep rotating, then very carefully stretch the dough over the backs of your hands into a pizza base shape of approximately 11 to 12 inches in size. If you find this authentic Italian method difficult, do feel free to use a rolling pin.
IMPORTANT: if using gluten-free doughballs, please follow the method card on the other QR code provided, to prepare your pizza base. Then proceed as follows below.
When your pizza base is ready, spread the tomato sauce evenly over the top, leaving a border of dough at the edges for the crust.
Add the mozzarella and a drizzle of extra virgin olive oil.  Add the four toppings to the pizza in quarters, creating 4 segments with one topping each.  Then transfer to a pizza stone or baking tray and cook for 6 to 7 minutes. Please be aware, cook time will vary depending on oven temperature, so check the pizza frequently to avoid burning. If you are using an Ooni or equivalent oven, cook for approx 60 seconds.
Your perfectly prepared pizza is ready to enjoy!

How To Make The Perfect
Pizza Sauce and Pizza Base

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