Four seasons (quattro stagioni) pizza
Whole wheat pizza dough
10 oz, at room temperature
Store-bought pizza sauce
Shredded part-skim mozzarella cheese
4 oz, about 1 cup
5 oz, thawed, squeezed dry, and quartered
1 cup(s), sliced
8 large, pitted and sliced
2 oz, thinly sliced, cut into strips
- Place oven rack in lower third of oven. Preheat oven to 500°F.
- Stretch or roll dough out to 12-inch round; if dough begins to pull back, cover it with kitchen towel, let it rest 10 minutes, and then continue rolling. Transfer dough to baking sheet, pressing dough back into shape as needed. Leaving 1-inch border around edges, spread sauce evenly over crust. Sprinkle with mozzarella. Top evenly with artichokes, mushrooms, olives, and prosciutto. Spray pizza lightly with nonstick spray and sprinkle with pepper.
- Bake until crust is golden and cheese is bubbling, about 20 minutes. Cut pizza into 6 wedges.
- Serving size: 1 wedge