Pizza Quattro Stagioni

Name: Pizza Quattro Stagioni
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams quartered artichoke hearts, drained; 177 milliliters thinly sliced baby portobello mushrooms; 85 grams 3/4 cup shredded fontina cheese; 2 Tbsps chopped fresh basil; 6 kalamata or oil-cured olives, pitted and chopped; 3 Tbsps grated fresh Parmesan cheese; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 158 milliliters fat-free garlic-and-herb pasta sauce (such as Healthy Choice); 397 grams cheese-flavored pizza crust (such as Boboli); 43 grams thinly sliced prosciutto, cut into strips

Pizza Quattro Stagioni might be just the main course you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 299 calories, 12g of protein, and 15g of fat. This recipe serves 8. Head to the store and pick up artichoke hearts, cheese-flavored pizza crust, prosciutto, and a few other things to make it today.

Instructions

Preheat oven to 45

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Oven

Spread pasta sauce over pizza crust, leaving a 1-inch border.

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Pasta Sauce

Prepared Pizza Crust

Spread

Sprinkle with Parmesan cheese; top with mushrooms and next 4 ingredients.

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Parmesan

Mushrooms

Sprinkle with mozzarella and fontina cheeses.

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Mozzarella

Fontina Cheese

Place pizza on oven rack in center of oven.

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Oven

Bake at 450 for 10 minutes or until crust is golden and cheese melts.

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Cheese

Crust

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Oven

Remove to a cutting board; cut into 8 wedges.

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Cutting Board

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

Equipment

Oven

Cutting Board

Ingredients

Servings:

397grams

quartered artichoke hearts, drained 177milliliters

thinly sliced baby portobello mushrooms 85grams

3/4 cup shredded fontina cheese 2Tbsps

chopped fresh basil 6

kalamata or oil-cured olives, pitted and chopped 3Tbsps

grated fresh Parmesan cheese 85grams

3/4 cup shredded part-skim mozzarella cheese 158milliliters

fat-free garlic-and-herb pasta sauce (such as Healthy Choice)397grams

cheese-flavored pizza crust (such as Boboli)43grams

thinly sliced prosciutto, cut into strips

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 60 dollars per bottle.