Pizza Quattro Stagioni (Four Seasons)
- Total Time
When a section of this pizza counts for a whole serving, it's more fun to combine them and sample a little of each topping, as we've done here.
frozen pizza crust dough10 oz, baked according to package directions
canned tomatoes2 cup(s), chopped, in juice
basil1 Tbsp, fresh, chopped, or 2 tsp dried basil
fresh parsley1 Tbsp, flat-leaf, fresh, chopped, or 2 tsp dried parsley
fresh oregano1 ½ tsp, chopped or 1 tsp dried oregano
garlic clove(s)1 clove(s), medium, minced
black pepper⅛ tsp, freshly ground, or to taste
shredded fat free mozzarella4 oz, (about 1 cup)
frozen artichokes10 oz, thawed and squeezed dry
fresh mushroom(s)1 ½ cup(s), sliced
olive(s)12 large, black, pitted and sliced
prosciutto2 oz, sliced
olive oil cooking spray1 spray(s)
- 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.