Pizza quattro stagioni (four seasons)
11
Points®
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
Canned tomatoes
2 cup(s)
Basil
1 Tbsp
Fresh parsley
1 Tbsp
Fresh oregano
1.5 tsp
Garlic
1 medium clove(s)
Black pepper
0.125 tsp
Shredded fat free mozzarella
4 oz
Frozen artichokes
10 oz
Fresh mushroom(s)
1.5 cup(s)
Olives
12 large
Prosciutto
2 oz
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.
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