Quattro Stagioni pizza comes out unbalanced I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine.
But there is one problem with Quattro Stagioni pizzas, where you're supposed to put different ingredients in different segments of the pizza.
For instance ham, bell peppers, mushrooms and artichokes. If I do that, the parts containing ham and bell pepper turn out great, but the problem is, that half is much more flavourful than the parts with artichokes and mushrooms.
(With pizzas where you can spread out all ingredients all over, this is no problem, since all the flavours will blend together very nicely.)

So, how to avoid half of the pizza being very bland in comparison to the savoury other half?
Can I pour extra salt on those parts? The problem is, none of the recipes I consulted mention anything about adding salt.
So, does anyone have any advice?
Seasoning is definitely a big part of your solution. Look at this recipe from Wolfgang Puck. 


  saute the mushrooms in the olive oil until done. Season with salt and pepper


and


  Sprinkle basil over tomato section and grated Parmesan over the mushroom section


Taste your mushrooms and artichokes with different cheeses, herbs, spices, whatever. Certainly use additional salt if it seems warranted. Most importantly, taste your toppings with various complimentary flavors, always keeping in mind that you want the pizza to be a harmonious whole. Experiment!