Photo of Pizza quattro stagioni (four seasons) by WW

Pizza quattro stagioni (four seasons)

9
9
9
Smartpoints value per serving
Total Time
38 min
Prep
18 min
Cook
20 min
Serves
4
Difficulty
Easy
When a section of this pizza counts for a whole serving, it's way more fun to combine them and sample a little of each topping, as we've done here. If you're serving a crowd or want to make ahead, you can cook a double batch of the pizza sauce by using a 28-oz. can of tomatoes, and doubling the remaining sauce ingredients; simmer about 15 minutes to thicken. Refrigerate half of the sauce for another pizza or serve over pasta, fish, or chicken; it will keep up to four days in the refrigerator (or up to two months in an airtight container in the freezer).

Ingredients

frozen pizza crust dough

10 oz, baked according to package directions

canned tomatoes

2 cup(s), chopped, in juice

basil

1 Tbsp, fresh, chopped, or 2 tsp dried basil

fresh parsley

1 Tbsp, flat-leaf, fresh, chopped, or 2 tsp dried parsley

fresh oregano

1½ tsp, chopped or 1 tsp dried oregano

garlic clove(s)

1 medium clove(s), minced

black pepper

tsp, freshly ground, or to taste

shredded fat free mozzarella

4 oz, (about 1 cup)

frozen artichokes

10 oz, thawed and squeezed dry

fresh mushroom(s)

1½ cup(s), sliced

olive(s)

12 large, black, pitted and sliced

prosciutto

2 oz, sliced

olive oil cooking spray

1 spray(s)

Instructions

  1. Preheat the oven according to package directions for pizza crust.
  2. To prepare the sauce, combine the tomatoes, basil, parsley, oregano, garlic, and pepper in a large nonstick skillet. Cook, stirring frequently, until reduced to 1/2 cup. Leaving a 1 1/2-inch edge spread the tomato sauce evenly over the crust. Sprinkle with the cheese.
  3. Spread the artichoke hearts, mushrooms, olives, and prosciutto evenly over the cheese and tomato sauce. Spray lightly with olive oil nonstick spray; sprinkle with another grating of the pepper. Bake until the crust is golden, and the cheese is bubbling, about 15 minutes.

Notes

This recipe first appeared in Best of Weight Watchers Volume 1 and is used here with permission.

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