Pizza Quattro Stagioni

Prep: 18 minutes; Cook: 10 minutes

An Italian favorite, this pizza displays toppings that represent each season. In this version, artichokes stand for spring, pungent olives represent summer, woodsy mushrooms hint at autumn, and prosciutto makes a statement for winter.


8 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 273
Fat 10.3 g
Satfat 4.4 g
Protein 14.4 g
Carbohydrate 30.7 g
Fiber 2.6 g
Cholesterol 23 mg
Iron 2 mg
Sodium 826 mg
Calcium 233 mg


2/3 cup fat-free garlic-and-herb pasta sauce (such as Healthy Choice)
1 (14-ounce) cheese-flavored pizza crust (such as Boboli)
3 tablespoons grated fresh Parmesan cheese
3/4 cup thinly sliced baby portobello mushrooms
2 tablespoons chopped fresh basil
1 (14-ounce) can quartered artichoke hearts, drained
1 1/2 ounces thinly sliced prosciutto, cut into strips
6 kalamata or oil-cured olives, pitted and chopped
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded fontina cheese


1. Preheat oven to 450°.

2. Spread pasta sauce over pizza crust, leaving a 1-inch border. Sprinkle with Parmesan cheese; top with mushrooms and next 4 ingredients. Sprinkle with mozzarella and fontina cheeses.

3. Place pizza on oven rack in center of oven. Bake at 450° for 10 minutes or until crust is golden and cheese melts. Remove to a cutting board; cut into 8 wedges.

Quattro stagioni (KWAH-tro stah-gee-OH-nee) means "four seasons."