One of the most popular pizzas in Italy is the Pizza Quatro Stagioni, which is the 4 Seasons Pizza. Artichokes are for spring, olives for summer, mushrooms for autumn and prosciutto for winter. (This recipe uses tomato for spring).
Pizza Quattro Stagioni (Source)
1 (12 inch) circle pizza dough
1 tablespoon cornmeal
¾ cup Pizzaioli tomato sauce
1 tablespoon grated Parmesan
½ cup mozzarella, chopped
2 oz thinly sliced Prosciutto, cut into small pieces
1 plum tomato, thinly sliced
5 basil leaves, shredded
12 artichoke heart quarters, marinated in oil and drained
3 to 4 button mushrooms, sliced
½ teaspoon dried oregano
½ tablespoon olive oil
Preheat the oven to 475F. Place the pizza dough circle on a baking sheet dusted with cornmeal and spoon tomato sauce onto the dough, spreading it up to the rim. Sprinkle Parmesan on top.
Visually divide the pizza into quarters. Scatter the mozzarella over 2 opposite quarters. Spread the Prosciutto over one of these and arrange the tomato over the other. Lightly salt the tomato and sprinkle basil over both sections.
Arrange the artichokes over the third quarter and the mushrooms over the fourth quarter. Sprinkle oregano over both of these sections. Drizzle olive oil over the pizza. Bake for 18 to 20 minutes or until golden and puffed. Serve hot.