The name quattro stagioni means "four seasons." In this version, artichokes, peppers, mushrooms, and olives each represent a different season. Divide the quadrants with dough strips rolled into thin ropes.

Ingredients

• 1 recipe Pizza Dough (see Recipe Center)
• 1 15-ounce can pizza sauce
• 1-1/2 cups grated Parmigiano-Reggiano cheese
• 2 cups sliced fresh mushrooms
• 1 tablespoon olive oil
• 1 14-ounce can artichoke hearts, drained and quartered
• 1/2 of a medium red sweet pepper, cut into bite-size strips
• 1/2 of a medium yellow sweet pepper, cut into bite-size strips
• 1 cup pitted whole or sliced mixed Italian olives
• 2 tablespoons olive oil
• Snipped fresh basil

Directions

• Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Thin-Crust Pizzas directions, reserving a piece of dough the size of a large walnut. Spread pizza sauce over dough in each pan; sprinkle with cheese. Divide reserved dough into four pieces. Roll each piece of dough into a thin 12-inch rope. Place two dough ropes on each pizza, one horizontally and one crosswise, dividing each pizza into quarters.
• In a medium skillet, cook mushrooms in 1 tablespoon olive oil over medium heat until tender and no liquid remains. Top one quarter of each pizza with mushroom mixture. Top another quarter of each pizza with artichoke hearts. Top a third quarter with pepper strips and remaining quarter with olives.
• Bake in the preheated oven about 25 minutes or until crust bottom is crisp and brown. Cool in pans on a wire rack for 5 minutes. Drizzle each pizza with 1 tablespoon of the remaining olive oil. Sprinkle each with snipped basil. Cut pizzas into wedges and serve immediately. Makes 8 servings.