*** Pizza Quattro Stagioni (Four Seasons)

• 1 prebaked thin pizza crust
• 1 canned diced tomatoes in juice
• 1 Tbsp chopped fresh basil, or 2 tsp dried
• 1 Tbsp chopped fresh flat-leaf parsley, or 2 tsp dried
• 1 1/2 tsp chopped fresh oregano, or 1 tsp dried
• 1 small garlic clove, minced
• Freshly ground pepper, to taste
• 1 cup shredded, reduced-fat mozzarella cheese
• 1 red onion, sliced thin, cut into quarters and separated into slivers
• 1 1/2 cups sliced mushrooms
• 12 large black olives, pitted and sliced
• 2 oz sliced prosciutto, chopped

Preheat the oven according to package directions for the pizza crust.

To prepare the sauce, combine the tomatoes, basil, parsley, oregano, garlic, and pepper, in a large nonstick skillet. Cook, stirring frequently, until reduce to 1/2 cup.

Leaving a 1 1/2-inch edge, spread the tomato sauce evenly over the crust. Sprinkle with the cheese.

Spread the artichoke hearts, mushrooms, olives, and prosciutto evenly over the cheese and tomato sauce. Spray lightly with olive oil nonstick spray; sprinkle with another grating of the pepper. Bake until the crust is golden, and the cheese is bubbling, about 15 minutes.

Makes 4 servings, 9 WW PointsPlus per serving.