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Pizza Quattro Stagioni

Yield 8 servings (serving size: 1 slice)
Prep: 18 minutes; Cook: 10 minutesAn 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.


  • 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

Nutrition 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

How to Make It

  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.

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

Oxmoor House Healthy Eating Collection