Pizza quattro stagioni (four seasons)
Frozen pizza crust dough
10 oz, baked according to package directions
2 cup(s), chopped, in juice
1 Tbsp, fresh, chopped, or 2 tsp dried basil
1 Tbsp, flat-leaf, fresh, chopped, or 2 tsp dried parsley
1½ tsp, chopped or 1 tsp dried oregano
1 medium clove(s), minced
⅛ tsp, freshly ground, or to taste
Shredded fat free mozzarella
4 oz, (about 1 cup)
10 oz, thawed and squeezed dry
1½ cup(s), sliced
12 large, black, pitted and sliced
2 oz, sliced
Olive oil cooking spray
- Preheat the oven according to package directions for pizza crust.
- 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.
- 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.