25 September 2008

Thursday Recipe

This is a modification on a weight watchers recipe for pizza. Being a fussy eater, I tend to play fast and loose with some of the ingredients. That's one of the things I love about weight watchers, I can plug a recipe into the recipe builder and change ingredients. The system will then recalculate the points for me. So here it is - Pizza Quattro Stagioni:

10 oz Boboli Thin Pizza Crust, or similar product
2 cup canned tomatoes, chopped, in juice

1 Tbsp basil, fresh, chopped, or 2 tsp dried basil

1 Tbsp parsley, flat-leaf, fresh, chopped, or 2 tsp dried parsley

1 1/2 tsp fresh oregano, chopped or 1 tsp dried oregano

1 small garlic clove(s), minced

1/8 tsp black pepper, freshly ground, or to taste

1 cup Kraft Low-Moisture, Part-Skim Shredded Mozzarella, or other brand

10 oz frozen artichokes, thawed and squeezed dry

2 oz Boar's Head Prosciutto Panino Ham, or other brand, sliced 1 sprays olive oil cooking spray


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

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

4. Leaving a 1 1/2-inch edge spread the tomato sauce evenly over the crust.
5. Spread the artichoke hearts, mushrooms, olives, and prosciutto evenly over the cheese and tomato sauce
6. Sprinkle with the cheese
7. Spray lightly with olive oil nonstick spray; sprinkle with another grating of the pepper
8. Bake until the crust is golden, and the cheese is bubbling, about 15 minutes

Note** I can never find frozen artichokes so I use canned. I just drain them and dry them off. It's even better if I can find canned ones that are already quartered, then I don't have to cut them up myself.

Enjoy! This is another staple recipe in my house. You get 4 servings out of this, so its another great "cook once, eat for a week" type recipe.

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