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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.
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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
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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.