Loading Video...

Grilled Pizza Quattro Stagioni

This traditional Neapolitan-style pizza has a little something for everyone, perfect when you are feeding a variety of palates. Grilling the pizza adds a smoky char to the crust--and keeps your house cool. Choose your favorite section of topping--artichokes, olives, prosciutto or mushrooms--or have a sliver of each.
  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
Save Recipe


1 pound pizza dough, at room temperature

1 tablespoon olive oil

1 cup jarred pizza sauce

1 pound fresh mozzarella, cut into 1/4-inch-thick slices and patted dry

3 ounces thinly sliced prosciutto cotto 

1/2 cup marinated artichoke hearts, well drained

1/2 cup sliced cremini mushrooms (about 1 1/2 ounces) 

1/2 cup pitted black olives, drained and roughly chopped

1/4 cup lightly packed fresh basil leaves, optional


  1. Prepare a gas grill for medium heat or prepare a charcoal grill for medium indirect heat.
  2. Rub the dough with the oil. On a clean work surface, pat and stretch the dough into a rustic 12-inch circle (no need for perfect shaping). Carefully transfer the dough to the grill grates; cook until grill marks appear and the crust is golden, about 6 minutes. Flip, spread the sauce on the crust in an even layer and scatter with the mozzarella. Top a quarter of the pizza with the prosciutto, a quarter with the artichokes, a quarter with the mushrooms and a quarter with the olives. Cover and grill until the cheese is melted, the crust is cooked through and the underside is charred in spots, about 6 minutes more. Transfer to a cutting board; let stand about 5 minutes. Top with the basil, if using, and cut into slices.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Quattro Stagioni

Pizza on the Grill

Grilled White Pizza

Grilled California Pizzas

Grilled Pizza Margarita

Pizza Grilled Cheese

Grilled Pizza with Ricotta and Pesto

Pizza Parlor Grilled Cheese