Pizza Quattro Stagioni (Four Seasons)- WW

By á-24534

Serves: 4
Points: 9

When a section of this pizza counts for a whole serving, it's more fun to combine them and sample a little of each topping, as we've done here.

Ingredients

• 10 oz frozen pizza crust dough, baked according to package directions
• 2 cup(s) canned tomatoes, chopped, in juice
• 1 Tbsp basil, fresh, chopped, or 2 tsp dried basil
• 1 Tbsp fresh parsley, flat-leaf, fresh, chopped, or 2 tsp dried parsley
• 1 1/2 tsp fresh oregano, chopped or 1 tsp dried oregano
• 1 clove(s) (medium) garlic clove(s), minced
• 1/8 tsp black pepper, freshly ground, or to taste
• 4 oz shredded fat free mozzarella, (about 1 cup)
• 10 oz frozen artichokes, thawed and squeezed dry
• 1 1/2 cup(s) fresh mushroom(s), sliced
• 12 large olive(s), black, pitted and sliced
• 2 oz prosciutto, sliced
• 1 spray(s) olive oil cooking spray

Details

Servings 1
Adapted from weightwatchers.com

Preparation

Step 1

Preheat the oven according to package directions for pizza crust.

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.

Make 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 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).