Pizza Quattro Stagioni

• 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

1. Preheat oven to 450u0b0.
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 450u0b0 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."

garlic, pizza crust, parmesan cheese, baby portobello mushrooms, fresh basil, quartered artichoke hearts, olives, mozzarella cheese, fontina cheese

Taken from www.myrecipes.com/recipe/pizza-quattro-stagioni (may not work)