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Category: Pizza
Prep Time: Cook Time: Total Time:
Pizza Dough
1 1/2 cups (16 oz) Fontina cheese, shredded
1 1/2 cups Prego Regular or Extra Chunky spaghetti sauce
2 oz thinly sliced prosciutto or ham, cut into thin strips
1 jar (6 oz) marinated artichoke hearts, drained, cut into thin wedges
1/2 cup pitted ripe olives, halved
1 cup sliced mushrooms
1/4 cup chopped walnuts
2 tbsp olive oil
Grated Parmesan cheese, optional
Spread dough evenly in greased 14 inch pizza pan. Sprinkle a cup of Fontina cheese evenly over dough. Cover with spaghetti sauce. Place remaining Fontina Cheese in center to form a 2 to 3 inch circle. arrange prosciutto in a ring around cheese. Arrange artichokes and olives in another ring. Arrange mushrooms in a ring around edge of crust. Top with walnuts. Lightly brush top with olive oil. Sprinkle with Parmesan cheese, if desired. Bake at 425 for 20 to 25 minutes or until crust is crisp and lightly browned. Cut into 8 wedges.
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FOUR SEASONS PIZZA
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Category: Pizza
Prep Time: Cook Time: Total Time:
Pizza Dough
1 1/2 cups (16 oz) Fontina cheese, shredded
1 1/2 cups Prego Regular or Extra Chunky spaghetti sauce
2 oz thinly sliced prosciutto or ham, cut into thin strips
1 jar (6 oz) marinated artichoke hearts, drained, cut into thin wedges
1/2 cup pitted ripe olives, halved
1 cup sliced mushrooms
1/4 cup chopped walnuts
2 tbsp olive oil
Grated Parmesan cheese, optional
Spread dough evenly in greased 14 inch pizza pan. Sprinkle a cup of Fontina cheese evenly over dough. Cover with spaghetti sauce. Place remaining Fontina Cheese in center to form a 2 to 3 inch circle. arrange prosciutto in a ring around cheese. Arrange artichokes and olives in another ring. Arrange mushrooms in a ring around edge of crust. Top with walnuts. Lightly brush top with olive oil. Sprinkle with Parmesan cheese, if desired. Bake at 425 for 20 to 25 minutes or until crust is crisp and lightly browned. Cut into 8 wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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