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.
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
How to Make It
Preheat oven to 450°.
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.
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."
Oxmoor House Healthy Eating Collection
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