Persian Chahar Fasl Four Seasons Pizza with Seafood, Beef, and Garden Vegetables
"**Origin & History**: Pizza’s lineage begins in Naples, where flatbreads topped with tomato, oil, and cheese fed dockworkers and royalty alike. As pizza traveled across the Mediterranean and beyond, it absorbed local tastes. In Iran, pizzerias of the late 20th century reimagined the form through a Persian lens—embracing abundance, contrast, and a fondness for varied proteins and herbs. The concept of *Chahar Fasl* (Four Seasons), itself inspired by the Italian *Quattro Stagioni*, found a natural home in this culture of generous hospitality. **Comparison & Differentiation**: Unlike the Italian original, which typically relies on cured meats and restrained seasoning, the Persian Chahar Fasl style celebrates bold variety: shrimp and artichokes for briny tenderness, beef with mushrooms for savory depth, kilka or anchovy for assertive umami, and a quarter devoted to fresh tomato seasoned simply with thyme. The use of canned seafood, peeled tomatoes, and a longer bake yields a heartier, more fully cooked topping profile—distinctly Persian in spirit and comfort. **Sensory Experience & Pro Tips**: The finished pizza offers crisp edges and a supple center, with each slice delivering a different aroma—from sea-breeze salinity to meaty warmth. Fresh herbs lift the richness at the final moment. Serve hot, sliced by the seasons, with a bright salad of herbs and lemon to cleanse the palate."
Health Benefits
Instructions
Lightly flour a work surface, divide the dough into two portions, and roll each into a 25 cm round. Transfer to a greased tray and fold the edges to form a thicker crust. Rest briefly.
Preheat the oven to 200°C (400°F). Thoroughly drain shrimp and artichokes. Prepare all toppings.
Peel tomatoes by blanching briefly, then chop finely and mix with salt and thyme.
Divide each pizza visually into four sections. Top each quarter with its designated ingredients.
Drizzle olive oil over the surface and bake for about 35 minutes, rotating once, until golden and crisp.
Garnish with fresh herbs, slice, and serve warm.