How to make four seasons pizza

Ingredients for 4 seasons pizza are avery different in every region in Italy. I’m going to describe you my own version. You have to know that the most important thing is that pizza has to be divided into four portions. Every quarter represents one season. So I use white mushrooms for autumn, ham for winter because in Italy we kill pork in this season, artichokes for spring and fish for summer. But it could work very well whatever your imagination suggests as long as there are four different segments. Some people use cottage cheese for winter (snow), asparagus for spring, only tomato for summer and mushrooms for fall. In short, a vegetarian version of four seasons pizza.

difficulty: medium

time: 1 hour

calories: 742 (kCal)

Ingredients / Serves 4

  • Pizza dough for 4 people
  • For the topping
  • 400g (14 ounces) puréed tomatoes (passata)
  • 30g (1ounce) white mushrooms in oil (champignons)
  • 6 artichokes in oil
  • 50g (1 3/4 ounces) cotto ham, cubed
  • 125g (4.4 ounces) mozzarella cheese
  • 20 clams
  • 12 mussels
  • 30 frozen little shrimps
  • 8 very little octopus
  • 2 tablespoons dried chives
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • Salt

Difficulty: medium difficulty Time: preparation: 40 minutes
plus rising time for pizza dough
cooking: 20 minutes
total time: 1 hour How many calories in a serving? Calories: 742 (kcal) 38 % – 3104 (kJ)
Protein: 34.0 (g) 68 % GDA
Total fat: 21.3 (g) 31 % GDA
Total carbohydrate: 110.3 (g) 41 % GDA
Sugars: 12.8 (g) 15 % GDA

Download free PDF version (190 download) .

Nutrition facts

Four seasons pizza recipe

Preparation and cooking

  • – Prepare pizza dough.
    Choose the recipe you prefer but remember that my version with milk has less fat and calories. Link to my recipe below!
    In any case you have to prepare pizza dough with 500g (1.1 pounds) all-purpose flour.
  • – While your dough is rising, prepare ingredients for pizza toppings.
    Boil baby octopus.
    Thaw shrimps.
    Open mussels and clams on high heat and remove all molluscs from their shell.
    Prepare tomato sauce mixing puréed tomatoes with 1 1/2 tablespoons olive oil and chives. Season to taste with salt.
  • – When pizza dough has risen, divide it into four pieces (put apart a little portion, you’ll use it for dividing every pizza into four quarters).
    Roll out each piece on a pastry board in a round shape.
  • – Grease baking sheets with remaining olive oil.
    Transfer every portion of dough to a baking sheet.
    Spread tomato sauce on every pizza surface.
    Divide every surface into four quarters using the dough you’ve put apart. Look at the photo for more details.
    Let your four pizzas rise again, in a warm place, about 20 minutes.
  • – Meanwhile .
    . prepare all other ingredients.
    Cut artichokes into thin slices, halve mushrooms and grate mozzarella cheese.
    Eventually, dry shrimps with absorbent paper if they are too wet.
  • – Preheat oven to 200°C (400°F)
  • – Assemble your pizzas.
    Arrange mushrooms on the first portion, artichokes in the third and baby octopus in the fourth.
  • – Bake, about 15 minutes.

Just before serving

  • – Remove your pizzas from the oven and sprinkle mozzarella on the first and third quarter.
    Bake until all cheese melts, 5 minutes.
  • – At the last minute remove your pizza from the oven, add ham on the second portion, molluscs and shrimps on the fourth.
    Bake again, 1 minute.
  • – Serve pizzas hot.
  • – Pizza dough made with 1.1 pounds of white flour is enough for four 30cm (12in) round baking sheets if you like crunchy thin pizza but if you prefer soft, thick pizza use only two baking sheets, slightly larger.
  • – As I have just written, everyone is free to choose the content of pizza segments. However, be careful to cooking times of your ingredients which may often be very different.
  • – The last suggestion concerns baby octopus that you can also cook using the water released from mussels and clams. Otherwise, do not waste this water. You could use it for a risotto.

Everyone loves making pizza – it’s completely customisable and usually a lot healthier than shop-bought ones.

578 people have made this recipe

How to make four seasons pizza

Prep time
15 mins

Cooking time
15 mins

Effort
Super easy

Everyone loves making pizza – it’s completely customisable and usually a lot healthier than shop-bought ones.

578 people have made this recipe

Ingredients

Method

  • One 23cm pizza base
  • 1g tomato purée
  • 2 tomatoes, sliced
  • 50g ready-grated mozzarella
  • 1 tsp dried Italian mixed herbs
  • 25g sliced wafer-thin ham, chopped
  • 25g pineapple pieces in natural juice, drained
  • 2 mushrooms (cup or button), thickly sliced
  • 25g cooked chicken (or turkey), chopped

Nutritional analysis, per adult portion (¼ recipe)

  • 768kJ / 182kcal
  • 10.2g protein
  • 23g carbohydrate, of which 3.6g sugars
  • 5.1g fat, of which 2.1g saturates
  • 2.1g fibre
  • 280mg sodium, equivalent to 0.7g salt

Preheat the oven to 200C/fan 180C/gas mark 6.

Place the pizza base on a large baking sheet. Spoon the tomato purée on top and spread it evenly over the surface.

Arrange the tomatoes on top. Scatter with half the mozzarella, then sprinkle with the herbs. Arrange the ham over a quarter of the pizza, along with the pineapple pieces.

Arrange the mushrooms over a second quarter of the pizza. Put the cooked chicken or turkey over a third quarter of the pizza. Leave the last quarter plain.

Sprinkle the rest of the mozzarella over the whole pizza, then bake for 12 to 15 minutes until the cheese is bubbling. Let cool for a few moments before slicing and serving.

Ready-grated mozzarella is better for pizza toppings, as the whole cheese is tricky to grate.

How to make four seasons pizza

How to make four seasons pizza

Sometimes only pizza will do! So what’s stopping you? With this Four Seasons Pizza you can still eat pizza and stay within your Weight Watchers points.

It works out at 6 Smart Points per quarter pizza if you are following the Weight Watchers Blue, Purple or Freestyle plan and 7 SmartPoints if you follow the Green plan.

Half the pizza will set you back 12 Smart Points (blue and purple) and 14 SmartPoints if you follow the Green plan – well worth it I think!

How to make four seasons pizza

Choosing a variety of toppings such as mushrooms (0SP), cherry tomatoes (0SP) salami (3SP), olives (1SP) and light mozzarella (1SP) mean that with this recipe the flavours are there but the points are not!

Of course you could bring the points down a bit by just using 0SP toppings but you’d really be missing out on a great flavour combination.

Serve your pizza with a green salad and a side of this low point coleslaw.

How to make four seasons pizza

Tips for making 2 ingredient dough:

  • Use a thick fat free Greek yogurt such as Fage. Drain off any excess liquid before adding it to the flour (pic 2).
  • Use a spoon to mix the flour and yogurt together (pic 3) before using your hands to bring the mixture into a dough ball (pic 4)
  • The dough should not be sticky (pic 5). I would highly recommend using a set of scales to measure your ingredients rather than using cup measurements. I have had too many fails when relying on cup measurements to make this dough.
  • Place the dough on a sheet of baking parchment or a silicone mat if you have one (pic 6) and spread it out to a circle measuring roughly 12 diameter.

What I use to make this pizza:

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Visit this page to see what that means.

These Silpat silicone baking mats, available from Amazon, are amazing! I use mine for all my sweet and savoury baking.

This is the classic version of one of the most wonderful combinations of bread and cheese imaginable.

You can, of course, vary the cheeses, but the ones I’ve chosen here are a truly magical combination. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd

This recipe is from Delia’s Complete How to Cook. Sufficient for a 10 inch (25.5 cm) base pizza – serves 2

  • Italian
  • , Vegetarian recipes
  • , Cheese recipes
  • , Mozzarella
  • , Easy meat-free recipes
  • method
  • Ingredients

Method

Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off.

Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn’t be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic).

You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature. Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet.

The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn’t need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.

Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with a little polenta (cornmeal). Now carefully lift the pizza dough on to the stone or baking sheet and quickly arrange teaspoonfuls of ricotta here and there all over. After that, scatter the Mozzarella and Gorgonzola pieces in between and, finally, scatter the Parmesan over.

Bake the whole thing on a high shelf for 10-12 minutes, until the crust is golden brown and the cheese is bubbling. You can lift the edge up slightly to check that the underneath is crisp and brown. Carefully remove the baking sheet or pizza stone from the oven, again using a thick oven glove, and serve the pizza on hot plates straight away.

  • Total Time 30m
  • Prep Time 15 m
  • Calories 340

Are you looking for a mouth-watering homemade pizza? Give this pizza recipe a try and you will be thanking us! Even though it originated in Italy, pizza has become a global phenomenon. It is one dish that you can enjoy anytime and is made using various veggies and meats. Here is a delicious non-vegetarian pizza recipe that can be easily made at home using chicken meat. Chicken Supreme Pizza is a tasty type of pizza which is topped with shredded chicken, mushrooms, capsicum. It combines the goodness of chicken with these wonderful veggies. Making Chicken Supreme Pizza is extremely easy and quick. It can be a great snack to be served during birthday parties and other get-together. You can change the toppings according to your liking and sprinkle the kind of cheese you love. Instead of going out, make this easy recipe at the comfort of your home. Just follow the simple steps and bring a smile to the faces of your loved ones.

Ingredients of Chicken Supreme Pizza

  • 2 large pizza base
  • 100 ml pizza sauce
  • 2 sliced capsicum (green pepper)
  • 300 gm cheese- goat cheese
  • 2 tomato
  • 400 gm chicken
  • 100 gm mushroom
  • 8 black olives
  • 2 onion

For Garnishing

  • 2 handful coriander leaves

How to make Chicken Supreme Pizza

Step 1

In order to prepare Chicken Supreme Pizza, Take the pizza base and spread the pizza sauce on it.

Step 2

For the toppings, spread sliced mushrooms, shredded chicken, sliced capsicum, chopped olives and chopped tomatoes on the pizza base. Take the grated cheese and sprinkle it on the pizza.

Step 3

Preheat the oven to 200 degree Celsius and then put the pizza in it. Bake for about 10 mins. Before you take it out make sure that the cheese has melted.

Step 4

Take it out from the oven and let it cool a bit.

Step 5

Garnish it with some chopped coriander leaves. Slice the pizza into equal halves and your delicious Chicken Supreme Pizza is ready!

How to make four seasons pizza

Photo by Alex Lau

Picture a slice of pizza. Crispy, chewy crust. Bubbly, melty cheese. Maybe some curled pepperoni cups or some tender, umami-packed shrooms. A glisten of olive oil. And the sauce. That herb-filled, garlicky, creamy, lemony, white sauce. Yes, in my head, the sauce is white. It’s made from heavy cream, not tomatoes. But it wasn’t always this way.

Like most of the world, I thought pizza sauce was red. Tomatoes. Garlic. Salt. Olive oil. I was a purist. But this was before I met Joe Beddia (who also happens to be a red pizza sauce purist). After waiting in line at Philadelphia’s pizza temple, Pizzeria Beddia, my friends and I ordered a few pies. Two red. One white. It was upon biting into a slice of that white kale and onion pie, eaten on the street, from the box, off the hood of a comrade’s car, that I changed.

How is this so good? Why have I never had pizza sauce like this before? What the hell did Beddia do? What is this saucy magic?

It wasn’t cheese; there was cheese on top of it. The sauce wasn’t ranch; it was more acidic, creamier, and bright with herbs. Whatever it was infiltrated every nook and cranny of the dough, hugging the low-moisture and fresh mozzarella above. It ruled.

White sauce, spread under some fresh and low-moisture mozzarella and herbs

And now, thanks to my current employment situation, I have that white pizza sauce recipe. And you do, too. Beddia graciously handed the recipe over to us earlier this year when his cookbook came out, and it’s incredibly simple to make. You take heavy cream, add lemon zest, lemon juice, basil, fennel fronds (deal with it), chives, garlic, red pepper flakes, black pepper and salt, and then pulse it in the blender for less than a minute. Done.

What you end up with, texturally, is somewhere between whipped cream and cream cheese and certainly better than both. Spreading it over pizza dough (pre-toppings) just feels right, and when you pull your creation from the oven, it’s all melty and saucy and beautiful. If I’m being completely honest, you don’t even need toppings. This is really good spread on top of some focaccia (whether store bought or homemade) and warmed in the oven.

My favorite white sauce topping combo though, is mushrooms and mortadella. It’s actually troublesome how good it is, a perfect roster of umami, herbs, and obscene amounts of fat. Add the mortadella immediately after the pizza is finished though (another tip I learned from Beddia). If you cook the mortadella with the pizza, it will dry all the way out, and we don’t want that. Let it hang there for a couple minutes, so the pizza heat radiates upwards, melting the fat a bit.

But really, the best thing about this white sauce is that it’s different. And yet familiar. It’s a new comforter on the bed you sleep in every night. It’s spending a night at a fancy hotel in the city you already live in. It’s a new exhibition at a museum you’ve been to a million times. White sauce is what keeps a decade-long career interesting and a 37-year marriage exciting. It’s all that, and it also happens to be delicious.

In its melty, crusty glory, pizza is a total crowd-pleaser. So it’s no surprise that one in eight of us eats it on any given day, according to USDA data. But few people stop at just one slice: The average pizza meal consists of 744 calories (about two to three pieces)—eating up about 37 percent of the average woman’s daily energy need in one sitting.

This doesn’t mean you have to say goodbye to cheesy slices forever. We asked nutrition experts exactly what’s the deal with pizza and whether it can be part of an overall healthy pattern of eating. Their response? An overwhelming, yes! According to the pros, it’s all about how you enjoy it. Whether you opt for a cauliflower crust, colorful veggie toppings, or just a plain old pizzeria slice, there’s a way to make it work no matter your wellness goals—or SmartPoints budget. Plus, it even packs some sneaky health benefits. Consider pizza nights a win-win for everyone!

Here are registered dietitians’ top tips for ordering and turning your slice into a nutritious meal, along with 15 delicious recipes to try:

Different types of pizza

Going out for a specialty pie? Not all pizza is created equal. Use this guide to learn more about the different styles and how to hack the menu wherever you are:

New York-style pizza

New Yorkers do everything big and pizza is no exception: Typical NYC-style slices are cut from an extra-large 18-inch pie, making a slice the equivalent of two-plus regular ones.

  • Nicer slice: Ask for a double (or triple!) cut. This provides your brain with a visual cue more satisfying than a single slice. Then eat slowly and savor, or split a slice and a salad with a pal.

A deep-dish pie can tower up to 3-inches high, and the crust may be stuffed with cheese. It’s traditionally topped heavily with cheese and meat.

  • Nicer slice: Order Chicago’s other signature pie, the thin crust. If you go deep dish, consider asking for half the meat and choosing a lean protein (like grilled chicken) over pepperoni.

The same toppings that make gourmet pizza unique (bacon, potatoes, fried eggs, 17 different cheeses…) can also drive up the calorie and saturated fat content.

  • Nicer slice: Order a veggie-centric specialty pie (like wild mushroom or squash), then boost flavor with herbs. Want to boost the protein? Put an egg on it! One large egg packs 6 grams of protein. When it comes to sauce, opt for a slice with marinara over cheese, cream, or pesto options, which can often pack extra saturated fat.

How to order a better-for-you pizza

Cheesy, delicious pizza doesn’t have to be off-limits when you’re trying to eat healthier. In fact, everything can be part of an overall healthy pattern of eating. The trick is in knowing what and how to order. Here are registered dietitians’ top tips:

  1. Max out on toppings. Add colorful toppings of fresh vegetables like broccoli, tomato slices, or green, red, and yellow peppers—even if you’re already putting pepperoni or sausage on the pie. “They’ll improve the nutritional profile of the pizza and add volume and fiber to fill you up,” says Andrea Giancoli, RD, a dietician in Los Angeles. Good to know: Some pizza restaurants sauté their vegetable toppings in oil, so make sure to double-check.
  2. Make it a meal. Most pizzerias offer delicious veggie-based sides that can help round out your pie. Garlicky sautéed spinach, roasted broccoli and cauliflower, or eggplant in marinara are all flavor-packed picks that add tons of volume to your order. “Eat that first, then order what you like,” says Angela Goscilo , MS, RD, CDN, nutrition manager at WW. These nutrient-dense foods will help you stay satisfied and energized.
  3. Try antipasto. Pizza joints almost always have a salad option, but switch it up by ordering the antipasto, recommends Jaclyn London , MS, RD, CDN, head of nutrition and wellness at WW. (Just double-check that there are loads of veggies involved on that plate!) While the appetizer is best known for its high-in-fat processed meats and various types of heavenly cheese, adding grilled, marinated veggies can bring both flavor and fiber to the ho-hum salad you’d order otherwise.
  4. Reconsider the white pizza. Despite what you may think, white all-cheese pizza slices aren’t necessarily better for you. To start, you’re giving up tomato sauce. Tomatoes pack the antioxidant lycopene, which may lower risk of certain types of cancers . Plus, many white pizzas boast four (or more!) types of cheese, which increase calories and saturated fat content.
  5. Experiment with unexpected crusts. From cauliflower to whole-grain, there are more options for the foundation of your pizza than ever before. What’s the draw? “Most regular pizza crusts are made of enriched white flour,” says Bethany Thayer, RD, a dietician in Detroit and spokesperson for the American Dietetic Association. That’s just basic white bread. If your local pizzeria offers a whole-grain crust, it’s a better choice thanks to the extra fiber. When it comes to the more out-of-the-box veggie-based options (think cauliflower, chickpea, or butternut squash), these are great for people who are gluten intolerant or want to add more veggies to their meal.
  6. Order based on hunger, not coupons. Who doesn’t love a bargain? Flashy specials or promotions can be tempting, but you’re only saving money if you don’t order more than you would without the coupon. Skip it if you’ll end up with a free soda, dessert pizza, larger pie, or an order of breadsticks that you wouldn’t normally request.
  7. Create a toppings bar. Next time you have pizza night at home, create a toppings bar that allows everyone to make their own custom pie. Stock it with fresh veggies and lean protein sources like peppers, eggplant, lean ground turkey meatballs, and more. “This is a great way to encourage your family to add more plants to their diet and experiment with new foods,” says London. “Because let’s face it, everything tastes better on a pizza!”

Popular pizza SmartPoints® guide

Here’s how different cheese slices stack up:

Have a favorite pizza place? Keep these slices in mind.*

Papa John’s Original Crust Cheese Pizza

*All nutrition information based on one slice or ⅛ of a medium (10–13″) pizza.

From the archives:
Salt and Pepper Shrimp Recipe

Four Cheese Pizza: Mozzarella, Parmesan, Brie and Ricotta

How to make four seasons pizza

How to make four seasons pizza

You know, I never really got the appeal of cheese pizza. Growing up, my pizza of choice was always ham and pineapple. I’m pretty sure that was due to the fact that when I was a kid, I didn’t know what other kinds of pizzas were out there. Ham and pineapple happened to be my parents’ favorite, so it was kind of mine too, by default. Fast forward many, many years and I’ve pretty much tried as many types of pizzas as possible. Even so, amidst my extensive pizza eating of porchetta pizzas, grilled cheese pizzas, and caramelized shrimp pizzas, I’ve been slow to answer the siren song of the classic, cheese-topped pizza.

How to make four seasons pizza

But now, I’ve gone to the dark and cheesy side. I’m all about cheese pizza, which is no ways plain. It all started, appropriately, at my nephew’s birthday party. Apparently kids like cheese pizza and I have the palate of a seven year old because I too like cheese pizza! Admittedly, the cheese pizza at the party wasn’t anything special, but I could taste the potential. What more do you need on a pizza than crust, sauce, and cheese? It’s the trifecta of what makes pizza a pizza. I then tried some of the best pizza in columbia sc and from that moment, I was converted!

How to make four seasons pizza

After the party I set out to make my ultimate cheese pizza. Here it is friends, how to make a four cheese pizza. First off, we need to consider the base of all pizzas: the crust. My go to pizza crust is Jim Lahey’s no knead pizza dough. It comes together ridiculously easily and bakes up beautifully. Essentially, all you do is stir together flour, water, salt and yeast and wait for time to do it’s thing. The next day you have gloriously soft and silky pizza dough just waiting for sauce and cheese.

How to make four seasons pizza

I shaped my dough in a cast iron pan because I like the extra heat that cast iron brings to the bottom of your crust. I’m adamantly against soggy crusts and when home baking pizzas, cast iron pans are the workhorse that will give you crispy crust every time. I sprinkled the sauce with a bit of crushed fennel for a bit of depth as well as some crushed garlic because garlic and tomatoes are best friends. On top of that deliciousness, the cheese was added in layers: mozzarella on the bottom, then parmesan, then brie, then dollops of ricotta. The melt of the mozzarella, the nuttiness of the parmesan, the creaminess of the brie and the freshness of the ricotta make this cheese pizza a winner.

How to make four seasons pizza

Speaking of winners, I just came back from attending the 2015 Saveur Blog Awards in NYC! Last year the party was in Vegas, but this year they switched it up and everything was in Brooklyn. It was so much fun meeting some of my favorite bloggers in real life. I wanted to give a quick shout out to everyone I got to squeeze (Molly, Cynthia, Alana, Michelle, Nik, Sam, Kristin, Talia, Sydney, Jodi, Kristan, Summer, Jessie, Renée, Emilie, Julia, Linda, Sherrie, Phyllis, Brooke, Phi) and all the winners and nominees that couldn’t make it (and the ones that I somehow didn’t get to meet in the craziness). The food blog community is an awesome one – cheese pizzas (gluten free and vegan for those who need it) for everyone!

How to make four seasons pizza

  • 1 ball no-knead pizza dough
  • 1/3 – 1/2 cup pizza sauce, depending on how saucy you like your pizza
  • 2 cloves garlic, minced
  • 1/2 teaspoon toasted fennel seeds, crushed
  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded parmesan
  • 1/4 small wheel of brie, cut or ripped into chunks
  • 1/4 cup ricotta
  • freshly ground pepper, to taste
  • red pepper flakes, to serve

Arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°.

Lightly oil a cast iron pan and dust lightly with cornmeal, if desired. Shape dough into a circle, pushing gently. Spread on the sauce almost to the edges and sprinkle on the garlic and fennel seeds. Top with the shredded mozzarella, parmesan, brie, and ricotta. Grind on a generous amount of pepper and place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately with red pepper flakes.